Artículos de revistas sobre el tema "Sausages in literature"
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Hong, Xinyi, Chenguang Li, Liming Wang, Zhifeng Gao, Mansi Wang, Haikuang Zhang y Frank J. Monahan. "The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay". Foods 11, n.º 21 (1 de noviembre de 2022): 3460. http://dx.doi.org/10.3390/foods11213460.
Texto completoPérez, Lander, Rosa Pincay, Diego Salazar, Nelly Flores y Consuelo Escolastico. "Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador". Foods 12, n.º 23 (28 de noviembre de 2023): 4288. http://dx.doi.org/10.3390/foods12234288.
Texto completoIswoyo, Iswoyo, Juni Sumarmono, Triana Setyawardani, Adi Sampurno y Cornelius Hari Wibowo. "Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels". ANIMAL PRODUCTION 24, n.º 2 (29 de julio de 2022): 114–19. http://dx.doi.org/10.20884/1.jap.2022.24.2.134.
Texto completoFARBER, J. M., S. A. MALCOLM, K. F. WEISS y M. A. JOHNSTON. "Microbiological Quality of Fresh and Frozen Breakfast-Type Sausages Sold in Canada". Journal of Food Protection 51, n.º 5 (1 de mayo de 1988): 397–401. http://dx.doi.org/10.4315/0362-028x-51.5.397.
Texto completoKenenbay, G. S., B. B. Omirzhanova y A. N. Tatiyeva. "The determination of physical and chemical parameters of natural sausage casings". Journal of Almaty Technological University, n.º 1 (31 de marzo de 2023): 89–97. http://dx.doi.org/10.48184/2304-568x-2023-1-89-97.
Texto completoHolck, Askild, Lars Axelsson, Anette McLeod, Tone Mari Rode y Even Heir. "Health and Safety Considerations of Fermented Sausages". Journal of Food Quality 2017 (2017): 1–25. http://dx.doi.org/10.1155/2017/9753894.
Texto completoRАTSUК, Mariya, Diana SАRIBЕКОVА y Zoya Vodyanitska. "PREPARATION OF COOKED SAUSAGE PRODUCTS WITH FOOD FIBERS". Herald of Khmelnytskyi National University. Technical sciences 307, n.º 2 (2 de mayo de 2022): 169–72. http://dx.doi.org/10.31891/2307-5732-2022-307-2-169-172.
Texto completoHong, Xinyi, Chenguang Li, Junfei Bai, Zhifeng Gao y Liming Wang. "Chinese consumers’ willingness-to-pay for nutrition claims on processed meat products, using functional sausages as a food medium". China Agricultural Economic Review 13, n.º 2 (1 de abril de 2021): 495–518. http://dx.doi.org/10.1108/caer-06-2020-0160.
Texto completoStamenic, Tamara, Maja Petricevic, Ljiljana Samolovac, Sladjana Sobajic, Bogdan Cekic, Marija Gogic y Vladimir Zivkovic. "Contents of sodium-chloride in various groups of locally manufactured meat". Biotehnologija u stocarstvu 37, n.º 3 (2021): 223–34. http://dx.doi.org/10.2298/bah2103223s.
Texto completoAustrich-Comas, Anna, Anna Jofré, Pere Gou y Sara Bover-Cid. "Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models". Microorganisms 11, n.º 2 (8 de febrero de 2023): 432. http://dx.doi.org/10.3390/microorganisms11020432.
Texto completoMontanari, Chiara, Federica Barbieri, Gabriele Gardini, Rudy Magnani, Davide Gottardi, Fausto Gardini y Giulia Tabanelli. "Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages". Fermentation 8, n.º 12 (28 de noviembre de 2022): 683. http://dx.doi.org/10.3390/fermentation8120683.
Texto completoMukhametov, Almas, Anatoly Chulenyov, Anastasia Kazak y Irina Semenycheva. "Physicochemical and microbiological analysis of goose meat". Quality Assurance and Safety of Crops & Foods 15, n.º 2 (1 de abril de 2023): 49–58. http://dx.doi.org/10.15586/qas.v15i2.1200.
Texto completoPALÁ, TERESA RIVAS y ANA SEVILLA. "Microbial Contamination of Carcasses, Meat, and Equipment from an Iberian Pork Cutting Plant". Journal of Food Protection 67, n.º 8 (1 de agosto de 2004): 1624–29. http://dx.doi.org/10.4315/0362-028x-67.8.1624.
Texto completoKatulić, Darja y Mladenka Malenica Staver. "Količina šećera u mesnim proizvodima s hrvatskog tržišta". Meso 20, n.º 2 (2018): 145–49. http://dx.doi.org/10.31727/m.20.2.2.
Texto completoSina, Ibnu, Untung Nugroho Harwanto y Zakki Rosmi Mubarok. "Analisis Pengolahan Limbah Padat Tahu Terhadap Alternatif Industri Pangan Sosis (Grade B)". Jurnal Ilmiah Teknik Kimia 5, n.º 1 (25 de enero de 2021): 52. http://dx.doi.org/10.32493/jitk.v5i1.9193.
Texto completoVukasinovic, Marija, Vladimir Kurcubic, Vesna Kaljevic, Pavle Maskovic y Milun Petrovic. "Examinations of certain chemical characteristics of fermented dry sausage quality parameters". Veterinarski glasnik 66, n.º 1-2 (2012): 73–84. http://dx.doi.org/10.2298/vetgl1202073v.
Texto completoMufarikha, Kunti, Muh Aniar Hari Swasono y Deny Utomo. "Pengaruh proporsi biji nangka (Artocarpus heterophyllus L.) dan kacang hijau (Phaseolus radiatus L.) pada pembuatan sosis nabati". Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, n.º 1 (9 de marzo de 2021): 140–53. http://dx.doi.org/10.35891/tp.v12i1.2467.
Texto completoShesgreen. "An Exchange on "The Norton Anthology of English Literature" and Sean Shesgreen: VIII. Anthologies and Sausages". Critical Inquiry 35, n.º 4 (2009): 1085. http://dx.doi.org/10.2307/25599420.
Texto completoMondéjar-Jiménez, Juan Antonio, Francisco Sánchez-Cubo y José Mondéjar-Jiménez. "Consumer Behaviour towards Pork Meat Products: A Literature Review and Data Analysis". Foods 11, n.º 3 (24 de enero de 2022): 307. http://dx.doi.org/10.3390/foods11030307.
Texto completoCastro, Tiago Alves, Bruna Santos Leite, Larissa Santos Assunção, Tayane de Jesus Freitas, Nelson Barros Colauto, Giani Andrea Linde, Deborah Murowaniecki Otero, Bruna Aparecida Souza Machado y Camila Duarte Ferreira Ribeiro. "Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review". Molecules 26, n.º 23 (25 de noviembre de 2021): 7125. http://dx.doi.org/10.3390/molecules26237125.
Texto completoSivamaruthi, Bhagavathi Sundaram, Karthikeyan Alagarsamy, Natarajan Suganthy, Subramanian Thangaleela, Periyanaina Kesika y Chaiyavat Chaiyasut. "The Role and Significance of Bacillus and Lactobacillus Species in Thai Fermented Foods". Fermentation 8, n.º 11 (12 de noviembre de 2022): 635. http://dx.doi.org/10.3390/fermentation8110635.
Texto completoHaque, Abdul, Saghir Ahmad, Z. R. A. A. Azad, Mohd Adnan y Syed Amir Ashraf. "Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes". PeerJ 11 (1 de marzo de 2023): e14977. http://dx.doi.org/10.7717/peerj.14977.
Texto completoHarrison, S. J. "Horace, Satires 2.4.61". Classical Quarterly 38, n.º 2 (diciembre de 1988): 566–67. http://dx.doi.org/10.1017/s0009838800037241.
Texto completoPanea, Begoña y Guillermo Ripoll. "Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages". Foods 11, n.º 18 (13 de septiembre de 2022): 2833. http://dx.doi.org/10.3390/foods11182833.
Texto completoSivamaruthi, Bhagavathi, Periyanaina Kesika y Chaiyavat Chaiyasut. "Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review". Toxins 11, n.º 1 (24 de diciembre de 2018): 4. http://dx.doi.org/10.3390/toxins11010004.
Texto completoBroem Koeun y Serey Mardy. "The Review of Household Agri-product Processing in Cambodia". International Journal of Sustainable Applied Sciences 1, n.º 5 (30 de noviembre de 2023): 541–48. http://dx.doi.org/10.59890/ijsas.v1i5.757.
Texto completoHarutyunyan, Natalya, Almagul Kushugulova, Narine Hovhannisyan y Astghik Pepoyan. "One Health Probiotics as Biocontrol Agents: One Health Tomato Probiotics". Plants 11, n.º 10 (18 de mayo de 2022): 1334. http://dx.doi.org/10.3390/plants11101334.
Texto completoNaveed, Sehrish, Timo Lakka y Eero A. Haapala. "An Overview on the Associations between Health Behaviors and Brain Health in Children and Adolescents with Special Reference to Diet Quality". International Journal of Environmental Research and Public Health 17, n.º 3 (4 de febrero de 2020): 953. http://dx.doi.org/10.3390/ijerph17030953.
Texto completoKochetkova, A. A., V. M. Kodentsova, V. M. Vorobyeva, I. S. Vorobyeva, O. A. Vrzhesinskaya, E. A. Smirnova, V. A. Sarkisyan, O. V. Bagryantseva, I. V. Kobelkova y E. A. Pyrieva. "Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation". Theory and practice of meat processing 6, n.º 3 (28 de octubre de 2021): 269–78. http://dx.doi.org/10.21323/2414-438x-2021-6-3-269-278.
Texto completoGuergueb, Nadjah. "The Hygienic Quality of Meat Produced in a Lgeria: Meta-Analysis". Folia Veterinaria 67, n.º 4 (1 de diciembre de 2023): 46–53. http://dx.doi.org/10.2478/fv-2023-0037.
Texto completoBallini, Andrea, Ioannis Alexandros Charitos, Stefania Cantore, Skender Topi, Lucrezia Bottalico y Luigi Santacroce. "About Functional Foods: The Probiotics and Prebiotics State of Art". Antibiotics 12, n.º 4 (23 de marzo de 2023): 635. http://dx.doi.org/10.3390/antibiotics12040635.
Texto completoR.A.S.S., Ranasinghe, Satharasinghe D.A., Tang J.Y.H., Y. Rukayadi, K. R. Radu, C. Y. New, Son Radu y J. M. K. J. K. Premarathne. "Persistence of Listeria monocytogenes in food commodities: foodborne pathogenesis, virulence factors, and implications for public health". Food Research 5, n.º 1 (3 de agosto de 2020): 1–16. http://dx.doi.org/10.26656/fr.2017.5(1).199.
Texto completoBataeva, Dagmara S., Olga V. Sokolova, Elena V. Zajko y Victoria V. Pashkova. "ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES". Theory and practice of meat processing 3, n.º 2 (11 de julio de 2018): 22–32. http://dx.doi.org/10.21323/2414-438x-2018-3-2-22-32.
Texto completoBirlutiu, Victoria, Rares-Mircea Birlutiu y Elena Simona Dobritoiu. "Lelliottia amnigena and Pseudomonas putida Coinfection Associated with a Critical SARS-CoV-2 Infection: A Case Report". Microorganisms 11, n.º 9 (24 de agosto de 2023): 2143. http://dx.doi.org/10.3390/microorganisms11092143.
Texto completoKulazhanov, T. K., L. K. Baibolova, M. S. Serikkyzy, D. K. Balev y D. B. Vlahova-Vangelova. "Traceability of meat products with incorporated functional ingredients". Journal of Almaty Technological University 1, n.º 3 (8 de septiembre de 2023): 63–69. http://dx.doi.org/10.48184/2304-568x-2023-3-63-69.
Texto completoBorsolyuk, Larysa y Sergii Verbytskyi. "THE ROLE OF PLANT COMPONENTS IN IMPARTING FUNCTIONAL PROPERTIES TO RESTRUCTURED MEAT PRODUCTS". ПРОДОВОЛЬЧІ РЕСУРСИ 11, n.º 20 (27 de junio de 2023): 7–17. http://dx.doi.org/10.31073/foodresources2023-20-01.
Texto completoFeuillet, Diane K., Sofia Feltzing, Christian L. Sahlholdt y Luca Casagrande. "The SkyMapper-Gaia RVS view of the Gaia–Enceladus–Sausage – an investigation of the metallicity and mass of the Milky Way’s last major merger". Monthly Notices of the Royal Astronomical Society 497, n.º 1 (2 de julio de 2020): 109–24. http://dx.doi.org/10.1093/mnras/staa1888.
Texto completoMarr, John. "History as lunch: Aristophanes, Knights 810–19". Classical Quarterly 46, n.º 2 (diciembre de 1996): 561–64. http://dx.doi.org/10.1093/cq/46.2.561.
Texto completoCole, Matthew y Kate Stewart. "Speciesism Party: A Vegan Critique of Sausage Party". ISLE: Interdisciplinary Studies in Literature and Environment 24, n.º 4 (2017): 767–86. http://dx.doi.org/10.1093/isle/isx075.
Texto completoWang, Alick P., Dragos Catana, John P. Provias y Kesava K. V. Reddy. "Hypertrophic Interstitial Neuropathy of the Trigeminal Nerve: Case Report and Literature Review". Neurosurgery 87, n.º 1 (17 de octubre de 2019): E41—E47. http://dx.doi.org/10.1093/neuros/nyz418.
Texto completoShrestha, Pragya, Brian Le, Brent Wagner, William Pompella y Paras Karmacharya. "Immunoglobulin G4 Sclerosing Cholangitis: An Unusual Cause of Obstructive Jaundice—Case Report and Literature Review". Case Reports in Rheumatology 2018 (23 de agosto de 2018): 1–5. http://dx.doi.org/10.1155/2018/9602373.
Texto completoJelsma, Tinka, Joris J. Wijnker, Wim H. M. van der Poel y Henk J. Wisselink. "Intestinal Viral Loads and Inactivation Kinetics of Livestock Viruses Relevant for Natural Casing Production: A Systematic Review and Meta-Analysis". Pathogens 10, n.º 2 (4 de febrero de 2021): 173. http://dx.doi.org/10.3390/pathogens10020173.
Texto completoCABEDO, L., L. PICART i BARROT y A. TEIXIDÓ i CANELLES. "Prevalence of Listeria monocytogenes and Salmonella in Ready-to-Eat Food in Catalonia, Spain". Journal of Food Protection 71, n.º 4 (1 de abril de 2008): 855–59. http://dx.doi.org/10.4315/0362-028x-71.4.855.
Texto completoYamaura, Akira, Katsumi Isobe, Hirohide Karasudani, Mikio Tanaka y Hirokazu Komiya. "Dissecting Aneurysms of the Posterior Inferior Cerebellar Artery". Neurosurgery 28, n.º 6 (1 de junio de 1991): 894–98. http://dx.doi.org/10.1227/00006123-199106000-00021.
Texto completoDai, Na, Shengming Deng, Yi Yang y Shibiao Sang. "18-F fluorodeoxyglucose positron emission tomography/computed tomography findings of bilateral primary fallopian tube carcinoma and metastasis to the uterus: a case report and literature review". Journal of International Medical Research 50, n.º 8 (agosto de 2022): 030006052211186. http://dx.doi.org/10.1177/03000605221118678.
Texto completoOgawa, Hiroshi, Yasuo Takehara y Shinji Naganawa. "Imaging diagnosis of autoimmune pancreatitis: computed tomography and magnetic resonance imaging". Journal of Medical Ultrasonics 48, n.º 4 (octubre de 2021): 565–71. http://dx.doi.org/10.1007/s10396-021-01145-8.
Texto completoVievee Francis. "Still Life with Summer Sausage, a Blade, and No Blood (East Texas, 198_)". Callaloo 32, n.º 1 (2008): 114. http://dx.doi.org/10.1353/cal.0.0295.
Texto completoTelò, Mario. "ARISTOPHANES VS TYPHON: CO(S)MIC RIVALRY, VOICE AND TEMPORALITY INKNIGHTS". Ramus 43, n.º 1 (junio de 2014): 25–44. http://dx.doi.org/10.1017/rmu.2014.2.
Texto completoLimberg, Guilherme, Stefano O. Souza, Angeles Pérez-Villegas, Silvia Rossi, Hélio D. Perottoni y Rafael M. Santucci. "Reconstructing the Disrupted Dwarf Galaxy Gaia-Sausage/Enceladus Using Its Stars and Globular Clusters". Astrophysical Journal 935, n.º 2 (1 de agosto de 2022): 109. http://dx.doi.org/10.3847/1538-4357/ac8159.
Texto completoOliveira, Cristiane Ayala de, Lorena Mendes Rodrigues, Monalisa Pereira Dutra Andrade, Alcinéia de Lemos Souza Ramos y Eduardo Mendes Ramos. "TECHNOLOGICAL AND NUTRITIVE CHARACTERIZATION OF “QUEIJO DE PORCO” SAUSAGE TRADITIONALLY PRODUCED AND COMMERCIALIZED IN SOUTHERN BRAZIL". Revista Semiárido De Visu 7, n.º 1 (1 de mayo de 2021): 45–59. http://dx.doi.org/10.31416/rsdv.v7i1.103.
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