Results 241 to 250 of about 25,835 (279)

Changes in the Components of Dry-Fermented Sausages during Ripening

Critical Reviews in Food Science and Nutrition, 1999
Lorenzo de la Hoz, Juan A Ordonez, L de la Hoz   +2 more
exaly  

The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages

Meat Science, 2014
A M Mullen, J P Kerry, D J Troy
exaly  

Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil

Meat Science, 2008
J G Bloukas, J G Bloukas
exaly  

Competition in the Sausage Market

The Journal of Industrial Economics, 1970
Lees, Dennis, Morley, John
openaire   +1 more source

“Sausage” sign intussusception

Abdominal Radiology, 2019
Mohd Ilyas, Tariq A. Gojwari, Omair Ashraf Shah, Nidha Nazir   +3 more
openaire   +2 more sources

Sensory acceptability of slow fermented sausages based on fat content and ripening time

Meat Science, 2010
Ana Salvador, Mónica Flores, Alicia Olivares   +2 more
exaly  

Sausages

1984
A. M. Pearson, F. W. Tauber
openaire   +1 more source

Effect of leek and onion on processing and quality characteristics of Greek traditional sausages

Meat Science, 2004
Anastasios Siomos, J G Bloukas, J G Bloukas   +2 more
exaly  

The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in dry, fermented sausages

Food Control, 2016
Bojan Blagojevic, Sava Bunčić
exaly  

Sausages and Comminuted Products: Cooked Sausages

2016
openaire   +1 more source