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There are 13281 results for: content related to: The Soviet Sausage Renaissance

  1. Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna-Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: S629–S638, B. Nowak, T. Von Mueffling, J. Grotheer, G. Klein and B.-M. Watkinson

    Version of Record online : 1 NOV 2007, DOI: 10.1111/j.1750-3841.2007.00566.x

  2. You have free access to this content
    The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing

    Journal of Applied Microbiology

    Volume 93, Issue 4, October 2002, Pages: 541–547, K.L. Mattick, R.A. Bailey, F. Jørgensen and T.J. Humphrey

    Version of Record online : 18 SEP 2002, DOI: 10.1046/j.1365-2672.2002.01721.x

  3. Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils

    Journal of Food Safety

    Volume 36, Issue 1, February 2016, Pages: 19–32, Sabrine El Adab and Mnasser Hassouna

    Version of Record online : 15 JUL 2015, DOI: 10.1111/jfs.12209

  4. You have full text access to this OnlineOpen article
    Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

    Food Science & Nutrition

    Volume 2, Issue 5, September 2014, Pages: 534–546, Louise Margrethe Arildsen Jakobsen, Stine Vuholm, Margit Dall Aaslyng, Mette Kristensen, Karina Vejrum Sørensen, Anne Raben and Ursula Kehlet

    Version of Record online : 2 JUN 2014, DOI: 10.1002/fsn3.126

  5. Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures

    Journal of Food Safety

    Volume 35, Issue 1, February 2015, Pages: 75–85, Sabrine El Adab, Ines Essid and Mnasser Hassouna

    Version of Record online : 6 NOV 2014, DOI: 10.1111/jfs.12164

  6. Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 8, June 2016, Pages: 2773–2781, Giulia Tabanelli, Eleonora Bargossi, Aldo Gardini, Rosalba Lanciotti, Rudy Magnani, Fausto Gardini and Chiara Montanari

    Version of Record online : 1 OCT 2015, DOI: 10.1002/jsfa.7442

  7. Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius)

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 10–21, Bernardo Ribeiro, Carlos Cardoso, Helena A. Silva, Carmo Serrano, Cristina Ramos, Paulo C. Santos and Rogério Mendes

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03151.x

  8. EFFECT OF MANUFACTURING LEVEL ON THE BIOCHEMICAL CHARACTERISTICS OF CANTONESE SAUSAGE DURING PROCESSING

    Journal of Food Biochemistry

    Volume 35, Issue 4, August 2011, Pages: 1015–1033, WEIZHENG SUN, MOUMING ZHAO, HAIFENG ZHAO, QIANGZHONG ZHAO, BAO YANG, NA WU and YILING QIAN

    Version of Record online : 30 MAY 2011, DOI: 10.1111/j.1745-4514.2010.00430.x

  9. Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages

    Journal of Food Science

    Volume 81, Issue 9, September 2016, Pages: C2175–C2182, Viktorija Eisinaite, Rimante Vinauskiene, Pranas Viskelis and Daiva Leskauskaite

    Version of Record online : 16 AUG 2016, DOI: 10.1111/1750-3841.13413

  10. Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: M2761–M2769, Irma Isnafia Arief, Dyah Nurul Afiyah, Zakiah Wulandari and Cahyo Budiman

    Version of Record online : 6 OCT 2016, DOI: 10.1111/1750-3841.13509

  11. Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2969–2978, Susana P. Alves, Cristina M. Alfaia, Biljana Škrbić, Natasa Ðurišić-Mladenović, Maria J. Fernandes, Rui J.B. Bessa and Maria J. Fraqueza

    Version of Record online : 1 SEP 2015, DOI: 10.1111/jfpp.12548

  12. Development and Characterization of Fish Sausages Supplemented with Salmon Oil

    Journal of Food Processing and Preservation

    Volume 38, Issue 4, August 2014, Pages: 1641–1652, A.C.M. Oliveira, B.H. Himelbloom, N. Montazeri, M. Davenport, H. Biceroglu, K.A. Brenner, S.R. Thomas and C.A. Crapo

    Version of Record online : 21 JUL 2013, DOI: 10.1111/jfpp.12126

  13. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

    Journal of Food Science

    Volume 81, Issue 8, August 2016, Pages: C1891–C1898, Ana Fernández-Diez, Irma Caro, Amaya Castro, Bettit K. Salvá, Daphne D. Ramos and Javier Mateo

    Version of Record online : 21 JUL 2016, DOI: 10.1111/1750-3841.13393

  14. EFFICACY OF DIFFERENT STORAGE PRACTICES IN MAINTAINING THE PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF FRESH PORK SAUSAGE

    Journal of Muscle Foods

    Volume 19, Issue 2, April 2008, Pages: 157–174, E. CHIAVARO, E. ZANARDI, B. BOTTARI and A. IANIERI

    Version of Record online : 2 APR 2008, DOI: 10.1111/j.1745-4573.2008.00109.x

  15. Effects of a Starter Culture on Histamine Reduction, Nitrite Depletion and Oxidative Stability of Fermented Sausages

    Journal of Food Safety

    Volume 36, Issue 2, May 2016, Pages: 195–202, Xinhui Wang, Hongyang Ren, Wei Wang and Zhen Jian Xie

    Version of Record online : 3 SEP 2015, DOI: 10.1111/jfs.12227

  16. Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: C1331–C1342, A. Villaverde, D. Morcuende and M. Estévez

    Version of Record online : 14 JUL 2014, DOI: 10.1111/1750-3841.12481

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    EFFECT OF POST PACKAGE REHEATING ON THE QUALITY OF HURDLE TREATED PORK SAUSAGES AT AMBIENT TEMPERATURE (37 ± 1C) STORAGE

    Journal of Muscle Foods

    Volume 21, Issue 1, January 2010, Pages: 31–50, R. THOMAS, A.S.R. ANJANEYULU and N. KONDAIAH

    Version of Record online : 28 DEC 2009, DOI: 10.1111/j.1745-4573.2009.00166.x

  18. EFFECTS OF FAT LEVEL AND STORAGE TIME ON LIPID AND COLOR STABILITY OF NATURALLY FERMENTED TURKISH SAUSAGES (SUCUK)

    Journal of Muscle Foods

    Volume 18, Issue 3, July 2007, Pages: 330–340, AYLA SOYER and AHMET HAMDI ERTAS

    Version of Record online : 5 JUL 2007, DOI: 10.1111/j.1745-4573.2007.00088.x

  19. Effect of Whey Protein Coating on Quality Attributes of Low-Fat, Aerobically Packaged Sausage during Refrigerated Storage

    Journal of Food Science

    Volume 73, Issue 6, August 2008, Pages: C469–C475, J. Shon and K.B. Chin

    Version of Record online : 10 JUL 2008, DOI: 10.1111/j.1750-3841.2008.00829.x

  20. Preparation of sausage from spent duck – an acceptability study

    International Journal of Food Science & Technology

    Volume 42, Issue 1, January 2007, Pages: 24–29, Debashis Bhattacharyya, Mita Sinhamahapatra and Subhasish Biswas

    Version of Record online : 9 OCT 2006, DOI: 10.1111/j.1365-2621.2006.01194.x