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Journal Abstract Search

851 related items for PubMed ID: 24200566

  • 1. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM, Karwowska M, Dolatowski ZJ.
    Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
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  • 2. The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
    Karwowska M, Wójciak KM, Dolatowski ZJ.
    J Sci Food Agric; 2015 Feb; 95(3):628-34. PubMed ID: 25044178
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  • 3. 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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  • 9. The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage.
    Jung S, Kim HJ, Park S, In Yong H, Choe JH, Jeon HJ, Choe W, Jo C.
    Meat Sci; 2015 Oct; 108():132-7. PubMed ID: 26115346
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  • 10. Fate of the microbial population and the physico-chemical parameters of "Sanganel" a typical blood sausages of the Friuli, a north-east region of Italy.
    Iacumin L, Manzano M, Stella S, Comi G.
    Food Microbiol; 2017 May; 63():84-91. PubMed ID: 28040185
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  • 12. Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal.
    Pereira JA, Dionísio L, Patarata L, Matos TJ.
    Meat Sci; 2015 Mar; 101():33-41. PubMed ID: 25462380
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  • 19. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
    Pietrasik Z, Gaudette NJ.
    J Sci Food Agric; 2015 Jul; 95(9):1845-51. PubMed ID: 25155993
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  • 20. 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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