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Journal Abstract Search

188 related items for PubMed ID: 21597076

  • 1. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.
    Lorenzo JM, Temperán S, Bermúdez R, Purriños L, Franco D.
    Poult Sci; 2011 Jun; 90(6):1334-9. PubMed ID: 21597076
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  • 2. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A, Caro I, Castro A, Salvá BK, Ramos DD, Mateo J.
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
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  • 3. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
    Olivares A, Navarro JL, Salvador A, Flores M.
    Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
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  • 4. Properties of duck meat sausages supplemented with cereal flours.
    Yang HS, Ali MS, Jeong JY, Moon SH, Hwang YH, Park GB, Joo ST.
    Poult Sci; 2009 Jul; 88(7):1452-8. PubMed ID: 19531717
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  • 5. The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®.
    Ferrini G, Arnau J, Guàrdia MD, Comaposada J.
    Meat Sci; 2014 Feb; 96(2 Pt A):688-94. PubMed ID: 24200559
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  • 6. Physicochemical and sensory characteristics of burger made from duck surimi-like material.
    Ramadhan K, Huda N, Ahmad R.
    Poult Sci; 2012 Sep; 91(9):2316-23. PubMed ID: 22912469
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  • 8. Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.
    Mora-Gallego H, Guàrdia MD, Serra X, Gou P, Arnau J.
    Meat Sci; 2016 Feb; 112():9-15. PubMed ID: 26497101
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  • 9. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
    Ruiz-Capillas C, Triki M, Herrero AM, Rodriguez-Salas L, Jiménez-Colmenero F.
    Meat Sci; 2012 Oct; 92(2):144-50. PubMed ID: 22608829
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  • 10. Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer.
    Nowak B, von Mueffling T, Grotheer J, Klein G, Watkinson BM.
    J Food Sci; 2007 Nov; 72(9):S629-38. PubMed ID: 18034747
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  • 12. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
    Mora-Gallego H, Serra X, Guàrdia MD, Arnau J.
    Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990
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  • 17. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
    Leite A, Rodrigues S, Pereira E, Paulos K, Oliveira AF, Lorenzo JM, Teixeira A.
    Meat Sci; 2015 Jul; 105():114-20. PubMed ID: 25839884
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  • 18. Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
    Li S, Aliani M, Holley RA.
    J Food Sci; 2013 Oct; 78(10):S1595-S1601. PubMed ID: 24025044
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