Results 111 to 120 of about 22,381 (294)
FoodsSausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases ...
Liyan Wang +4 more
doaj +1 more source
Homemade Meat, Poultry and Game Sausages
, 1996 This booklet describes the many different types of sausages and how they are made. It lists equipment and supplies for making fresh, cooked, semi-dry, or dry sausages and specialty meats.
Field, Ray +2 more
core
Quality of cooked goat meat sausages incorporated with goat tripe
, 2017 Cooked sausages from goat meat (GM) with 20, 25 and 30 % levels of goat tripe (GT) were prepared and their quality evaluated. Cooked sausages prepared with 100% GM were used as control.
M. Anna Anandh
core +1 more source
Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages
, 2020 Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices ...
Blanka Sinčić Pulić +9 more
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Long‐term stability of vertical bone augmentation in implant dentistry: A domain‐based review
Periodontology 2000, EarlyView.Abstract Objectives Vertical ridge deficiency remains one of the most challenging conditions in preimplant surgery. Several techniques aim to restore lost vertical alveolar height, each with specific indications and limitations. Although these procedures often yield favorable short‐term outcomes with stable bone levels, their long‐term performance is ...
Istvan Urban +7 more
wiley +1 more source
Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)
Journal of Food Quality, 2017 The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages.
Anna Marietta Salejda +3 more
doaj +1 more source
Peri‐implantitis—Is it mainly a clinician‐initiated complication of implant therapy?
Periodontology 2000, EarlyView.Abstract Aim The high prevalence of peri‐implantitis is concerning, with a growing consensus that the majority of cases are complications initiated by clinician‐related errors rather than classic pathology. A primary predisposing factor for peri‐implantitis is exposure of the micro‐rough implant surfaces to the peri‐implant sulcus after treatment ...
Stephen T. Chen +9 more
wiley +1 more source
, 2004 The aim of the present work was to enhance the degradation of free amino acids in dry fermented sausages as precursors of volatile compounds responsible for the ripened flavour. For this purpose, Lactococcus lactis subsp.
Herranz Hernández, María Beatriz +5 more
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Anthropology &Education Quarterly, Volume 57, Issue 3, September 2026.ABSTRACT Based on educational ethnography and co‐creative methods conducted in a Danish school context, I center student voices to examine how wellbeing is experienced and negotiated in everyday school life. The article takes a relational and collective perspective as its point of departure yet adopts an exploratory stance that also considers the ...
Camilla Maria Lindskov
wiley +1 more source