Artykuły w czasopismach na temat „Thai fresh pork sausage”
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Torrieri, E., F. Russo, R. Di Monaco, S. Cavella, F. Villani i F. Masi. "Shelf Life Prediction of Fresh Italian Pork Sausage Modified Atmosphere Packed". Food Science and Technology International 17, nr 3 (czerwiec 2011): 223–32. http://dx.doi.org/10.1177/1082013210382328.
Pełny tekst źródłaMÜRMANN, LISANDRA, LUIS GUSTAVO CORBELLINI, ALEXANDRE ÁVILA COLLOR i MARISA CARDOSO. "Quantitative Risk Assessment for Human Salmonellosis through the Consumption of Pork Sausage in Porto Alegre, Brazil". Journal of Food Protection 74, nr 4 (1.04.2011): 553–58. http://dx.doi.org/10.4315/0362-028x.jfp-10-339.
Pełny tekst źródłaBANG, W., D. J. HANSON i M. A. DRAKE. "Effect of Salt and Sodium Nitrite on Growth and Enterotoxin Production of Staphylococcus aureus during the Production of Air-Dried Fresh Pork Sausage†‡". Journal of Food Protection 71, nr 1 (1.01.2008): 191–95. http://dx.doi.org/10.4315/0362-028x-71.1.191.
Pełny tekst źródłaMazhangara, Irene Rumbidzai, Eliton Chivandi i Ishmael Festus Jaja. "Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study". International Journal of Food Science 2022 (29.07.2022): 1–7. http://dx.doi.org/10.1155/2022/8736932.
Pełny tekst źródłaCavalin, Paola Bianca Barbosa, Juan Josue Puño Sarmiento, Renata Katsuko Takayama Kobayashi, Gerson Nakazato, Armando Navarro Ocaña i Tereza Cristina Rocha Moreira Oliveira. "Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages". Semina: Ciências Agrárias 39, nr 4 (2.08.2018): 1533. http://dx.doi.org/10.5433/1679-0359.2018v39n4p1533.
Pełny tekst źródłaFLORES, LISA M., SUSAN S. SUMNER, DIANNE L. PETERS i ROGER MANDIGO. "Evaluation of a Phosphate To Control Pathogen Growth in Fresh and Processed Meat Products". Journal of Food Protection 59, nr 4 (1.04.1996): 356–59. http://dx.doi.org/10.4315/0362-028x-59.4.356.
Pełny tekst źródłaHERRERA, ANTONIO, AGUSTIN A. ARIÑO, MARIA P. CONCHELLO, REGINA LAZARO, SUSANA BAYARRI i CONSUELO PEREZ. "Organochlorine Pesticide Residues in Spanish Meat Products and Meat of Different Species". Journal of Food Protection 57, nr 5 (1.05.1994): 441–44. http://dx.doi.org/10.4315/0362-028x-57.5.441.
Pełny tekst źródłaStefanello, Flávia Santi, Carlos Pasqualin Cavalheiro, Fernanda Luísa Ludtke, Mariana dos Santos da Silva, Leadir Lucy Martins Fries i Ernesto Hashime Kubota. "OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER". Ciência e Agrotecnologia 39, nr 4 (sierpień 2015): 381–89. http://dx.doi.org/10.1590/s1413-70542015000400009.
Pełny tekst źródłaLAURY, ANGELA, i JOSEPH G. SEBRANEK. "Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life". Journal of Food Protection 70, nr 4 (1.04.2007): 937–42. http://dx.doi.org/10.4315/0362-028x-70.4.937.
Pełny tekst źródłaSCANNELL, AMALIA G. M., R. PAUL ROSS, COLIN HILL i ELKE K. ARENDT. "An Effective Lacticin Biopreservative in Fresh Pork Sausage". Journal of Food Protection 63, nr 3 (1.03.2000): 370–75. http://dx.doi.org/10.4315/0362-028x-63.3.370.
Pełny tekst źródłaDias, Rafael André Ferreira, Italmar Teodorico Navarro, Bruno Bergamo Ruffolo, Felipe Monteiro Bugni, Marcelo Viana de Castro i Roberta Lemos Freire. "Toxoplasma gondii in fresh pork sausage and seroprevalence in butchers from factories in Londrina, Paraná State, Brazil". Revista do Instituto de Medicina Tropical de São Paulo 47, nr 4 (sierpień 2005): 185–89. http://dx.doi.org/10.1590/s0036-46652005000400002.
Pełny tekst źródłaBAILEY, J. S., J. Y. CHIU, N. A. COX i R. W. JOHNSTON. "Selective Procedure for Detection of Salmonellae from Poultry and Sausage Products". Journal of Food Protection 51, nr 5 (1.05.1988): 391–96. http://dx.doi.org/10.4315/0362-028x-51.5.391.
Pełny tekst źródłaGONZALES-BARRON, URSULA, GRAINNE REDMOND i FRANCIS BUTLER. "Modeling Prevalence and Counts from Most Probable Number in a Bayesian Framework: An Application to Salmonella Typhimurium in Fresh Pork Sausages". Journal of Food Protection 73, nr 8 (1.08.2010): 1416–22. http://dx.doi.org/10.4315/0362-028x-73.8.1416.
Pełny tekst źródłaDUFFY, E. A., K. E. BELK, J. N. SOFOS, G. R. BELLINGER, A. PAPE i G. C. SMITH. "Extent of Microbial Contamination in United States Pork Retail Products". Journal of Food Protection 64, nr 2 (1.02.2001): 172–78. http://dx.doi.org/10.4315/0362-028x-64.2.172.
Pełny tekst źródłaMohammed, Halimah O., Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley i Joseph P. Kerry. "Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages". Foods 11, nr 10 (23.05.2022): 1522. http://dx.doi.org/10.3390/foods11101522.
Pełny tekst źródłaVenzor, Leila G., William B. Smith, Jolena N. Waddell i Lea A. Kinman. "80 Effectiveness of naturally sourced mixed tocopherols as an antioxidant when compared to Bha and Bht in fresh pork sausage". Journal of Animal Science 97, Supplement_1 (lipiec 2019): 26–27. http://dx.doi.org/10.1093/jas/skz053.058.
Pełny tekst źródłaROTA, CARMINA, JAVIER YANGÜELA, DOMINGO BLANCO, JUAN J. CARRAMIÑANA, AGUSTIN ARIÑO i ANTONIO HERRERA. "High Prevalence of Multiple Resistance to Antibiotics in 144 Listeria Isolates from Spanish Dairy and Meat Products". Journal of Food Protection 59, nr 9 (1.09.1996): 938–43. http://dx.doi.org/10.4315/0362-028x-59.9.938.
Pełny tekst źródłaVITALE, MARIA, GIOVANNI TUMINO, SAMANTA PARTANNA, STELLA LA CHIUSA, GIORGIO MANCUSO, MARIA LA GIGLIA i VINCENZO DI MARCO LO PRESTI. "Impact of Traditional Practices on Food Safety: A Case of Acute Toxoplasmosis Related to the Consumption of Contaminated Raw Pork Sausage in Italy". Journal of Food Protection 77, nr 4 (1.04.2014): 643–46. http://dx.doi.org/10.4315/0362-028x.jfp-13-285.
Pełny tekst źródłaMURANO, ELSA A., PETER S. MURANO, ROBERT E. BRENNAN, KALPANA SHENOY i ROSANA G. MOREIRA. "Application of High Hydrostatic Pressure to Eliminate Listeria monocytogenes from Fresh Pork Sausage". Journal of Food Protection 62, nr 5 (1.05.1999): 480–83. http://dx.doi.org/10.4315/0362-028x-62.5.480.
Pełny tekst źródłaT, Nkrumah, i Akwetey WY. "Microbiological and Nutritional Properties of Frankfurter-Type Fish Sausage". International Journal of Nutrition, nr 2 (29.08.2018): 27–34. http://dx.doi.org/10.14302/issn.2379-7835.ijn-18-2212.
Pełny tekst źródłaSánchez-Escalante, A., G. Torrescano, J. P. Camou, M. N. Ballesteros i N. F. González-Méndez. "Utilization of applesauce in a low-fat bologna-type product Empleo del pure de manzana en la elaboración de productos del tipo mortadela". Food Science and Technology International 6, nr 5 (październik 2000): 379–86. http://dx.doi.org/10.1177/108201320000600504.
Pełny tekst źródłaHEW, CARRIE M., MAHA N. HAJMEER, THOMAS B. FARVER, HANS P. RIEMANN, JAMES M. GLOVER i DEAN O. CLIVER. "Pathogen Survival in Chorizos: Ecological Factors". Journal of Food Protection 69, nr 5 (1.05.2006): 1087–95. http://dx.doi.org/10.4315/0362-028x-69.5.1087.
Pełny tekst źródłaPulsrikarn, Chaiwat, Anusak Kedsin, Parichart Boueroy, Peechanika Chopjitt, Rujirat Hatrongjit, Piyarat Chansiripornchai, Nipattra Suanpairintr i Suphachai Nuanualsuwan. "Quantitative Risk Assessment of Susceptible and Ciprofloxacin-Resistant Salmonella from Retail Pork in Chiang Mai Province in Northern Thailand". Foods 11, nr 19 (20.09.2022): 2942. http://dx.doi.org/10.3390/foods11192942.
Pełny tekst źródłaSNYDER, HEATHER L., STEVEN E. NIEBUHR i JAMES S. DICKSON. "Transfer of Methicillin-Resistant Staphylococcus aureus from Retail Pork Products onto Food Contact Surfaces and the Potential for Consumer Exposure". Journal of Food Protection 76, nr 12 (1.12.2013): 2087–92. http://dx.doi.org/10.4315/0362-028x.jfp-13-143.
Pełny tekst źródłaTran, Tan M. "A multiplex real-time PCR method for differentiation of beef, buffalo meat and pork". Journal of Agriculture and Development 18, nr 01 (28.02.2019): 63–71. http://dx.doi.org/10.52997/jad.8.01.2019.
Pełny tekst źródłaCABEDO, L., L. PICART i BARROT i A. TEIXIDÓ i CANELLES. "Prevalence of Listeria monocytogenes and Salmonella in Ready-to-Eat Food in Catalonia, Spain". Journal of Food Protection 71, nr 4 (1.04.2008): 855–59. http://dx.doi.org/10.4315/0362-028x-71.4.855.
Pełny tekst źródłaMartínez, Elena, José Emilio Pardo, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez i Andrés Alvarruiz. "Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties". Foods 12, nr 4 (15.02.2023): 828. http://dx.doi.org/10.3390/foods12040828.
Pełny tekst źródłaGuo, Yufei, Katharine Sharp, Harvey Blackburn, Brian Richert, Kara Stewart i Stacy M. S. Zuelly. "Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs". Foods 11, nr 15 (2.08.2022): 2310. http://dx.doi.org/10.3390/foods11152310.
Pełny tekst źródłaTangkham, Wannee, i Frederick LeMieux. "The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage". Journal of Food Research 6, nr 6 (18.11.2017): 83. http://dx.doi.org/10.5539/jfr.v6n6p83.
Pełny tekst źródłaGelinski, Jane Mary Lafayette Neves, César Milton Baratto, Micheli Casagrande, Tainara Padilha de Oliveira, Fernanda Megiolaro, Fabiana Andreia S. de Martini Soares, Endler Marcel Borges de Souza, Vânia Aparecida Vicente i Gustavo Graciano Fonseca. "Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117". Canadian Journal of Microbiology 65, nr 11 (listopad 2019): 831–41. http://dx.doi.org/10.1139/cjm-2019-0136.
Pełny tekst źródłaLAMKEY, J. W., F. W. LEAK, W. B. TULEY, D. D. JOHNSON i R. L. WEST. "Assessment of Sodium Lactate Addition to Fresh Pork Sausage". Journal of Food Science 56, nr 1 (styczeń 1991): 220–23. http://dx.doi.org/10.1111/j.1365-2621.1991.tb08015.x.
Pełny tekst źródłaGuerrero Legarreta, Isabel, W. R. Usborne i G. C. Ashton. "Effect of hot-boned pork on the keeping quality of fresh pork sausage". Meat Science 21, nr 4 (styczeń 1987): 301–17. http://dx.doi.org/10.1016/0309-1740(87)90067-2.
Pełny tekst źródłado Amaral, Deborah S., Alejandra Cardelle-Cobas, Bárbara M. S. do Nascimento, Maria J. Monteiro, Marta S. Madruga i Maria Manuela E. Pintado. "Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life". Food & Function 6, nr 8 (2015): 2768–78. http://dx.doi.org/10.1039/c5fo00303b.
Pełny tekst źródłaARIÑO, AGUSTIN A., ANTONIO HERRERA, MARIA P. CONCHELLO i CONSUELO PÉREZ. "Hexachlorobenzene Residues in Spanish Meat Products After Cooking, Curing, and Long-term Ripening". Journal of Food Protection 55, nr 11 (1.11.1992): 920–23. http://dx.doi.org/10.4315/0362-028x-55.11.920.
Pełny tekst źródłaSankomkai, Wanwisa, Wongwarut Boonyanugomol, Kairin Kraisriwattana, Julalak Nutchanon, Kraisorn Boonsam, Sasalux Kaewbutra i Warawan Wongboot. "Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand". Journal of Veterinary Research 64, nr 2 (27.05.2020): 289–97. http://dx.doi.org/10.2478/jvetres-2020-0036.
Pełny tekst źródłaPetchsing, Urairatana, i Margy J. Woodburn. "Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage)". International Journal of Food Microbiology 10, nr 3-4 (maj 1990): 183–92. http://dx.doi.org/10.1016/0168-1605(90)90065-d.
Pełny tekst źródłaFeldsine, Philip T., Maria T. Falbo-Nelson, David L. Hustead, J. Aaronson, V. Arling, M. Baker, J. Bozzuffi i in. "Substrate Supporting Disc Method for Confirmed Detection of Total Coliforms and E. coli in all Foods: Collaborative Study". Journal of AOAC INTERNATIONAL 76, nr 5 (1.09.1993): 988–1005. http://dx.doi.org/10.1093/jaoac/76.5.988.
Pełny tekst źródłaRazmaitė, Violeta, Rūta Šveistienė, Virginija Jatkauskienė i Artūras Šiukščius. "Pork Consumption Frequencies, Attitudes and Sensory Acceptance of Traditional Products in Lithuania". Foods 11, nr 20 (20.10.2022): 3292. http://dx.doi.org/10.3390/foods11203292.
Pełny tekst źródłaFred Newman, Coleman. "Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage". International Journal of Nutrition and Food Sciences 7, nr 1 (2018): 5. http://dx.doi.org/10.11648/j.ijnfs.20180701.12.
Pełny tekst źródłaPinsirodom, Praphan, Thanawoot Parinyapatthanaboot, Ruchira Taprap i Pensiri Kaewthong. "The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat". Current Research in Nutrition and Food Science Journal 7, nr 2 (20.08.2019): 340–49. http://dx.doi.org/10.12944/crnfsj.7.2.04.
Pełny tekst źródłaBRADFORD, D. D., D. L. HUFFMAN, W. R. EGBERT i W. R. JONES. "Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate". Journal of Food Science 58, nr 3 (maj 1993): 488–91. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04307.x.
Pełny tekst źródłaOSBURN, W. N., i J. T. KEETON. "Konjac Flour Gel as Fat Substitute in Low-fat Prerigor Fresh Pork Sausage". Journal of Food Science 59, nr 3 (maj 1994): 484–89. http://dx.doi.org/10.1111/j.1365-2621.1994.tb05543.x.
Pełny tekst źródłaHUANG, MEI, ROSANA G. MOREIRA i ELSA MURANO. "USE of HYDROSTATIC PRESSIJRE to PRODUCE HIGH QUALITY and SAFE FRESH PORK SAUSAGE". Journal of Food Processing and Preservation 23, nr 4 (październik 1999): 265–84. http://dx.doi.org/10.1111/j.1745-4549.1999.tb00385.x.
Pełny tekst źródłaVisessanguan, Wonnop, Soottawat Benjakul, Atikorn Panya, Chonticha Kittikun i Apinya Assavanig. "Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage". Meat Science 69, nr 2 (luty 2005): 355–62. http://dx.doi.org/10.1016/j.meatsci.2004.08.006.
Pełny tekst źródłaBREWER, M. SUSAN, FLOYD MCKEITH, SCOTT E. MARTIN, ANTHONY W. DALLMIER i JACI MEYER. "Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage". Journal of Food Science 56, nr 5 (wrzesień 1991): 1176–78. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04727.x.
Pełny tekst źródłaBRADFORD, D. D., D. L. HUFFMAN, W. R. EGBERT i W. B. MIKEL. "Potassium Lactate Effects on Low-Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution". Journal of Food Science 58, nr 6 (listopad 1993): 1245–48. http://dx.doi.org/10.1111/j.1365-2621.1993.tb06157.x.
Pełny tekst źródłaDias, Francesca Silva, Carla Luiza da Silva Ávila i Rosane Freitas Schwan. "In situ Inhibition of Escherichia coli Isolated from Fresh Pork Sausage by Organic Acids". Journal of Food Science 76, nr 9 (20.10.2011): M605—M610. http://dx.doi.org/10.1111/j.1750-3841.2011.02401.x.
Pełny tekst źródłaPeckman, T., M. Martin, C. Spencer, M. Shane, Z. Callahan, B. Wiegand i T. A. Wilmoth. "Reduced objective color in fresh ground pork and pork sausage product from barrows subjected to in utero heat stress". Meat Science 101 (marzec 2015): 136–37. http://dx.doi.org/10.1016/j.meatsci.2014.09.088.
Pełny tekst źródłaLuxananil, Plearnpis, Ruangurai Promchai, Srianant Wanasen, Sanit Kamdee, Preenapa Thepkasikul, Vethachai Plengvidhya, Wonnop Visessanguan i Ruud Valyasevi. "Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage". International Journal of Food Microbiology 129, nr 3 (luty 2009): 312–15. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.12.011.
Pełny tekst źródłaWANOUS, MICHAEL P., DENNIS G. OLSON i ALLEN A. KRAFT. "Oxidative Effects of Meat Grinder Wear on Lipids and Myoglobin in Commercial Fresh Pork Sausage". Journal of Food Science 54, nr 3 (maj 1989): 545–48. http://dx.doi.org/10.1111/j.1365-2621.1989.tb04646.x.
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