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Search results: 7 articles
Search string: sausage
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Uzakov Yasin M., Chernukha Irina, Kaldarbekova Madina A.-A., Abzhanova Sholpan A., Tortay Arsen N. | Hydrolyzed collagen and cranberry powder in cooked sausages: Optimization using RSM | 15 | 1 | 2027 |
| 2 | Rincón Soledad E. M., Arredondo Nontién M. A., Castro J. W., Barrios D., Vásquez Mejía S. M. | Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation | 12 | 1 | 2024 |
| 3 | Velemir A., Mandić S., Vučić G., Savanović D. | Effects of non-meat proteins on the quality of fermented sausages | 8 | 2 | 2020 |
| 4 | Pleskacheva M. A., Artamonova M. P., Litvinova E. V., Gergel M. A., Davydova E. E. | Methodology for identification and quantification of chicken meat in food products | 8 | 1 | 2020 |
| 5 | Safaei F., Abhari K., Khosroshahi N. K., Hosseini H., Jafari M. | Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design | 7 | 1 | 2019 |
| 6 | Данилов А. М., Баженова Б. А., Данилов М. Б., Герасимов А. В. | Study of lysate activity to modificate collagene raw materials to use in sausage mixture | 6 | 2 | 2018 |
| 7 | I. A. Khankhalaeva , I. S. Khamagaeva , A. P. Nikiforova | EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES | 5 | 1 | 2017 |