Results 91 to 100 of about 22,381 (294)
Microbiological evaluation of poultry sausages stored at different temperatures [PDF]
, 2014 The aim of our study was to evaluate the microbiological quality of poultry sausages, which were stored at different temperatures (4 °C, 15 °C). Total count of bacteria, coliform bacteria, yeasts and filamentous microscopic fungi were detected in poultry
Bobková, Alica +3 more
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, 1973 A woman hangs sausages on wires and smiles at the camera. She wears a work coat. The room is filled with hanging sausages.
Ritopečki, Jovan
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Consumers’ behaviour toward typical italian dry sausages
, 2008 This study aimed to provide information on handling and consumption habits of dry fermented sausages produced in Italy withtraditional methods. Traditional sausages are considered by interviewed consumers as an important part of their habits.
VERGARA A. +13 more
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Food System Change, Development, and Vulnerability in Semi‐Agricultural Areas of Tibet
Culture, Agriculture, Food and Environment, EarlyView.ABSTRACT With social and economic development, food systems have significantly changed on the Tibetan plateau over the last two decades. However, the impact of dietary change on Tibetans and their communities remains less well known. This article examines how food change happens in semi‐agricultural areas of eastern Tibet within the context of ...
Cairang Gezang
wiley +1 more source
On the Volume of the Wiener Sausage
The Annals of Probability, 1990 Let $W(t, \varepsilon)$ be the $\varepsilon$-Wiener sausage, i.e., the $\varepsilon$-neighborhood of the trace of the Brownian motion up to time $t$. It is shown that the results of Donsker and Varadhan on the behavior of $E(\exp(-\nu|W(t, \varepsilon)|)), \nu > 0$, remain true if $\varepsilon$ depends on $t$ and converges to 0 with a certain rate.
openaire +3 more sources
Preparation of mutton sausages.
, 1971 Sausages were prepared from emulsions containing various proportions of mutton and fillers such as carrots, onions, green curry stuff and spices. The total cooking loss of sausages cooked in water at 80 degree C for 20 min increased as the proportion of ...
Baliga, B. R., Madaiah, N.
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The Howard Journal of Crime and Justice, EarlyView.ABSTRACT The cultures and governance of security markets in the United Kingdom are often characterised through a paradoxical narrative of simultaneous state retreat and progressive advance. In the face of repeated recent high‐profile security failures, and global changes in material political economy, we argue that UK security governance is adapting to
Ben Collier, Jamie Buchan
wiley +1 more source
The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2009 The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B).
Radka Burdychová, Hana Šulcerová
doaj +1 more source
, 2006 U radu je prikazana proizvodnja krvavica, tradicionalnih kobasičarskih proizvoda u Hrvatskoj te uspoređena s industrijskom proizvodnjom. Recepture za proizvodnju krvavica u domaćinstvu se razlikuju, ovisno o kraju u kojem se proizvode.
Mario Škrivanko +5 more
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