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4 results for sausage.

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Physico-chemical and Sensory Properties of Frankfurter-type Fish Sausage
by Nkrumah T and Akwetey W. Y
American Journal of Food Science and Technology. 2018, 6(3), 118-122. DOI: 10.12691/ajfst-6-3-6
Pub. Date: March 23, 2018Views: 16201Downloads: 19260
fish sausage acidity water holding capacity pork sausage sausage appearance
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Effects of High-pressure Processing Technique on the Quality and Shelf Life of Chinese Style Sausages
by C.K. Yeung and S.C. Huang
Journal of Food and Nutrition Research. 2016, 4(7), 442-447. DOI: 10.12691/jfnr-4-7-5
Pub. Date: July 22, 2016Views: 24685Downloads: 23934
meat products non-thermal preservation process refrigeration storage microbial status
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Effects of Rice Flour on Emulsion Stability, Organoleptic Characteristics and Thermal Rheology of Emulsified Sausage
by Jailson Pereira, Guang-hong Zhou and Wan-gang Zhang
Journal of Food and Nutrition Research. 2016, 4(4), 216-222. DOI: 10.12691/jfnr-4-4-4
Pub. Date: May 16, 2016Views: 26334Downloads: 25502
cooking moisture emulsion stability sausage sensory texture rice flour
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Effect of Various Herbal Medicine Extracts on the Physico-chemical Properties of Emulsion-type Pork Sausage
by Sang-Keun Jin, So-Ra Ha, Sun-Jin Hur and Jung-Seok Choi
Journal of Food and Nutrition Research. 2015, 3(5), 290-296. DOI: 10.12691/jfnr-3-5-1
Pub. Date: May 21, 2015Views: 22280Downloads: 21901Citations: 1
herbal medicine extracts; emulsion-type pork sausage; antioxidant; quality characteristics
Abstract Full Text PDF (170 KB) Full Text HTML Full Text ePUB (148 KB)
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