Results 241 to 250 of about 22,381 (294)

Microstructure of fermented sausage

Meat Science, 1992
A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation.
K, Katsaras, K D, Budras
openaire   +2 more sources

Psychrotrophic bacteria in sausage

Food / Nahrung, 1993
AbstractA total of 50 samples of frozen fresh beef sausage were collected from grocery stores at Beni Suef City. These samples were examined for enumeration, isolation and identification of psychrotrophic bacteria. All samples contained psychrotrophic bacteria in variable numbers.
F, Khalafalla, A, el-Sherif
openaire   +2 more sources

Deciphering the “Sausage” Pancreas

Gastroenterology, 2021
Natalia E, Castillo Almeida, Prasuna, Muppa, Omar, Abu Saleh   +2 more
openaire   +2 more sources

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

Meat Science, 2021
Xiaoyu Yin, Rongxin Wen, Ｑian Chen
exaly  

The Norfolk Sausage

British Journal of Dermatology, 2009
openaire   +3 more sources

Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages

Food Chemistry, 2022
Ran Meng, Baocai Xu, Bao Zhang
exaly  

Gristle in the sausage…

Science & Justice, 2002
openaire   +2 more sources

Laws and Sausages

Journal of the American College of Radiology, 2009
openaire   +2 more sources

Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market

Meat Science, 2021
Xiaoyu Yin, Ｑian Chen, Baohua Kong
exaly  

Making Sausage

Narrative Inquiry in Bioethics, 2016
openaire   +2 more sources