Results 21 to 30 of about 25,835 (279)
Foods, 2021 The microwave oven has become a standard appliance to reheat or cook meals in households and convenience stores. However, the main problem of microwave heating is the non-uniform temperature distribution, which may affect food quality and health safety ...
Wipawee Tepnatim +2 more
doaj +1 more source
International Journal of Clinical Practice, 2001 SUMMARYA foreign body causing obstruction of the larynx is usually removed by coughing, blows to the back, chest thrusts, abdominal compression or finger sweep manoeuvres on the unconscious victim. In extremis, crichothyroidotomy or emergency tracheostomy may be the only life‐saving option.
O N, Enwo, M, Wright
openaire +2 more sources
The chemical composition of traditional european sausages [PDF]
, 2019 Central-Eastern Europe is famous of sausages production such delighted as: kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica ...
Tkaczewska, Joanna +9 more
core +5 more sources
Plant Extracts for the Control of Listeria monocytogenes in Meat Products
Applied Sciences, 2021 The antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.) plant active extracts was determined against Listeria monocytogenes in two meat products.
Simona de Niederhäusern +5 more
doaj +1 more source
Sausages are good packings [PDF]
Discrete & Computational Geometry, 1995 In a previous paper [J. Reine Angew. Math. 453, 165-191 (1994; Zbl 0797.52010)] the authors introduced a new original approach to the study of finite and infinite packings and were able to prove several important results (e.g. they confirmed Fejes Tóth's ``sausage'' conjecture in high dimensions).
Ulrich Betke +2 more
openaire +2 more sources
Applied Sciences, 2021 The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives.
Anna Fudali +3 more
doaj +1 more source
Properties of R-Sausages [PDF]
Discrete and Computational Geometry, 2004 This paper is concerned with the Steiner ratio. A number of properties about the structure of the flat sausage and ℛ-Sausage convex polytopes yielding the best Steiner ratio in two- and three-dimensional Euclidean space, and the topology of the Steiner Minimal Tree for the corresponding vertex sets, are presented.
Badri Toppur, J. MacGregor Smith
openaire +2 more sources
Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage [PDF]
, 2009 The fate of Listeria monocytogenes, Salmonella Typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on teewurst, a traditional raw and spreadable sausage of Germanic origin. Multi-strain cocktails of each pathogen (ca.
Nychas, George-John E. +6 more
core +1 more source
Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages
Foods, 2022 Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5 ...
Halimah O. Mohammed +5 more
doaj +1 more source
Food Science of Animal Resources, 2020 The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated ...
Sol-Hee Lee, Hack-Youn Kim
doaj +1 more source