These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

91 related articles for article (PubMed ID: 22063238)

  • 1. Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage.
    Lin KW; Lin SN
    Meat Sci; 2002 Feb; 60(2):147-54. PubMed ID: 22063238
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weight.
    Lin KW; Chao JY
    Meat Sci; 2001 Dec; 59(4):343-51. PubMed ID: 22062958
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes.
    Choi SH; Chin KB
    Meat Sci; 2003 Sep; 65(1):531-7. PubMed ID: 22063246
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20°C.
    Wang FS
    Meat Sci; 2000 Sep; 56(1):67-71. PubMed ID: 22061773
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk).
    Bozkurt H; Erkmen O
    Meat Sci; 2002 Jun; 61(2):149-56. PubMed ID: 22064003
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts.
    Sallam KI; Samejima K
    Food Sci Biotechnol; 2004 Aug; 13(4):425-429. PubMed ID: 17330156
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential.
    Samelis J; Georgiadou KG
    J Appl Microbiol; 2000 Jan; 88(1):58-68. PubMed ID: 10735244
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.
    del Río E; Panizo-Morán M; Prieto M; Alonso-Calleja C; Capita R
    Int J Food Microbiol; 2007 Apr; 115(3):268-80. PubMed ID: 17320231
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder.
    Qiu ZZ; Chin KB
    Asian-Australas J Anim Sci; 2020 Sep; 33(9):1470-1476. PubMed ID: 32777907
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat.
    Ahmad S; Srivastava PK
    Meat Sci; 2007 Apr; 75(4):603-9. PubMed ID: 22064024
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil.
    Bloukas JG; Paneras ED; Fournitzis GC
    Meat Sci; 1997 Feb; 45(2):223-38. PubMed ID: 22061305
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics.
    Araya-Quesada Y; Araya-Morice A; Araya-Vargas S; Redondo-Solano M; Madrigal-Arias E; Cubero-Castillo E
    J Food Sci Technol; 2020 Aug; 57(8):3051-3059. PubMed ID: 32624607
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Application of an active alginate coating to control the growth of Listeria monocytogenes on poached and deli turkey products.
    Juck G; Neetoo H; Chen H
    Int J Food Microbiol; 2010 Sep; 142(3):302-8. PubMed ID: 20678824
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat.
    Sarjit A; Dykes GA
    Int J Food Microbiol; 2015 Jun; 203():63-9. PubMed ID: 25791251
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
    Hwang CA; Porto-Fett AC; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
    Int J Food Microbiol; 2009 Feb; 129(3):244-52. PubMed ID: 19157610
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage.
    Choi YM; Jung KC; Jo HM; Nam KW; Choe JH; Rhee MS; Kim BC
    Meat Sci; 2014 Jan; 96(1):21-5. PubMed ID: 23896133
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of salts of organic acids on Listeria monocytogenes, shelf life, meat quality, and consumer acceptability of beef frankfurters.
    Morey A; Bowers JW; Bauermeister LJ; Singh M; Huang TS; McKee SR
    J Food Sci; 2014 Jan; 79(1):M54-60. PubMed ID: 24460770
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Hygienic Quality and Shelf Life of a Moroccan Cooked (Kasher) Sausage.
    Daoudi A; Stolle FA; Belemlih A; ZAMBOUand HR; Eisgruber HG
    J Food Prot; 1995 Jul; 58(7):820-823. PubMed ID: 31137330
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage.
    Daoudi A; Stolle FA; Belemlih A; Zambou HR; Eisgruber HG
    J Food Prot; 1995 Feb; 58(2):182-185. PubMed ID: 31121667
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage.
    Lin KW; Huang CY
    Meat Sci; 2008 Aug; 79(4):615-22. PubMed ID: 22063022
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.