Results 231 to 240 of about 22,381 (294)
Challenge Test Analysis of <i>Salmonella</i> Behavior During Sardinian Fermented Sausage Production and Storage. [PDF]
FoodsSiddi G +9 more
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Evaluation of celery extract as a natural alternative to sodium nitrite in fresh chicken sausages during refrigerated storage. [PDF]
J Sci Food AgricAlessi ACSB +3 more
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A multi-functional strategy using mushroom exosomes to control oxidation and suppress hazardous compounds in chicken sausages. [PDF]
Curr Res Food SciHe Y, Sun D, He J, Wang X.
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Effect of Lipid Oxidation Products on Histamine Formation in Fermented Sausages. [PDF]
FoodsXu Y, Zhang H, Wang H, Zhang W, Wang Y.
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Radii and the Sausage Conjecture
Canadian Mathematical Bulletin, 1995AbstractIn 1975, L. Fejes Toth conjectured that in Ed, d ≥ 5, the sausage arrangement is denser than any other packing of n unit balls. This has been known if the convex hull Cn of the centers has low dimension. In this paper, we settle the case when the inner m-radius of Cn is at least O(ln d/m).
Böröczky, Károly jun., Henk, Martin
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Simulation of the Wiener sausage
Physical Review E, 2000The volume of a region visited by a spherical Brownian particle for a time t, known as the Wiener sausage, is an important random variable characterizing Brownian motion. A Brownian dynamics simulation is used to study statistical properties of the Wiener sausage volume.
, Yang, , Makhnovskii, , Sheu, , Lin
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Meat Science, 1998
Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagicEscherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed.
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Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagicEscherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed.
openaire +2 more sources
Probiotics in fermented sausages
Meat Science, 2008Probiotic foods receive market interest as health-promoting, functional foods. They have been introduced in a wide range of food industries. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. There are both advantages and disadvantages connected to fermented meat matrices.
De Vuyst, Luc +2 more
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