Results 251 to 260 of about 25,835 (279)

Sausages

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

Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

Meat Science, 2009
Eugenios Katsanidis, J G Bloukas, J G Bloukas   +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  

Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

Meat Science, 2012
Vibeke Orlien, Mette Christensen
exaly  

Common bean flour as an extender in beef sausages

Journal of Food Engineering, 2002
Joel Scher
exaly  

Control of Listeria monocytogenes in model sausages by enterocin AS-48

International Journal of Food Microbiology, 2005
Margarita Garriga, Manuel Martinez Bueno, Mercedes Maqueda   +2 more
exaly  

Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages

Journal of Food Science, 2005
Margarita Garriga, Teresa Aymerich, Begonya Marcos   +2 more
exaly  

The microbial safety of ready-to-eat raw and cooked sausages in Poland: Listeria monocytogenes and Salmonella spp. occurrence

Food Control, 2014
Monika Modzelewska-Kapituła
exaly  

Chicken Without Chicken, Sausage Without Sausage

2023
openaire   +1 more source

Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages

Meat Science, 2004
J G Bloukas, J G Bloukas
exaly