ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Search results: 6 articles
Search string: cooked sausage
Authors Title Volume Issue Year
1 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
2 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
3 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
4 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
5 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
6 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