Results 21 to 30 of about 141,887 (269)
Sausages are good packings [PDF]
Discrete & Computational Geometry, 1995 In a previous paper [J. Reine Angew. Math. 453, 165-191 (1994; Zbl 0797.52010)] the authors introduced a new original approach to the study of finite and infinite packings and were able to prove several important results (e.g. they confirmed Fejes Tóth's ``sausage'' conjecture in high dimensions).
Ulrich Betke +2 more
openaire +2 more sources
Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat
International Journal of Agricultural Research, Innovation and Technology, 2022 The nutritional and sensory characteristics of processed meat are of major concern to consumers across the globe. This study evaluated nutritional and sensory properties of pork sausages using pig stomach as filler meat. Pig stomach replaced lean pork at
Worlah Yawo Akwetey +2 more
doaj +1 more source
A field-theoretic approach to the Wiener Sausage [PDF]
, 2016 The Wiener Sausage, the volume traced out by a sphere attached to a Brownian particle, is a classical problem in statistics and mathematical physics.
A Kolmogoroff +32 more
core +2 more sources
Rapid and Nondestructive Classification of Cantonese Sausage Degree Using Hyperspectral Images
Applied Sciences, 2019 Hyperspectral images are widely used in the food industry as a fast and non-destructive analytical technique. Cantonese sausage has a long history and is a very old food production and meat preservation technology.
Qi Wang, Yong He
doaj +1 more source
Characteristics of magnetoacoustic sausage modes [PDF]
, 2009 Aims: We perform an advanced study of the fast magnetoacoustic sausage oscillations of coronal loops in the context of MHD coronal seismology to establish the dependence of the sausage mode period and cut-off wavenumber on the plasma-$\beta$ of the loop ...
Brady, Christopher S. +3 more
core +2 more sources
Food Science of Animal Resources, 2018 The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality.
Yun-Sang Choi +6 more
doaj +1 more source
Towards a Sampling Rationale for African Swine Fever Virus Detection in Pork Products
Foods, 2020 African swine fever (ASF) is a highly lethal disease of pigs caused by the ASF virus (ASFV), which presents a serious threat to global food security.
John Flannery +8 more
doaj +1 more source
Applied Sciences, 2023 The moisture levels in sausages that were stored for 16 days and added with different concentrations of orange extracts to a modification solution were assessed using response surface methodology (RSM).
Chao-Hui Feng, Hirofumi Arai
doaj +1 more source
Ziraa'ah: Majalah Ilmiah Pertanian, 2019 This study is a diversified processing of fish. The aims of the experiment completely randomized design to study the effect of red bean paste in the processing of fish sausage kerandang (Channa pleurophthalma).
Restu Restu
doaj +1 more source
Texture and quality of chicken sausage formulated with woody breast meat
Poultry Science, 2021 Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is ...
Macc Rigdon +6 more
doaj +1 more source