Results 251 to 260 of about 22,381 (294)

Sausage (Cocktail Sausage) Digit

2020
openaire   +1 more source

ITALIAN SAUSAGES

Science, 1889
openaire   +2 more sources

Changes in the Components of Dry-Fermented Sausages during Ripening

Critical Reviews in Food Science and Nutrition, 1999
Juan A Ordonez, Lorenzo De La Hoz, J A Ordonez   +2 more
exaly  

Sausages

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

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

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

Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

Meat Science, 2004
Gianluigi Mauriello, G Blaiotta, Francesco Villani   +2 more
exaly  

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

Meat Science, 2010
Alicia Olivares, JOSÉ Luis Navarro, Ana Salvador   +2 more
exaly  

Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

Meat Science, 2002
Diana Ansorena, Iciar Astiasaran, J G Bloukas   +2 more
exaly  

Sausages and Comminuted Products: Cooked Sausages

2016
openaire   +1 more source

Sausages

1996
A. M. Pearson, T. A. Gillett
openaire   +1 more source