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Journal Abstract Search

256 related items for PubMed ID: 24334046

  • 1. Effect of fat quality on sausage processing, texture, and sensory characteristics.
    Baer AA, Dilger AC.
    Meat Sci; 2014 Mar; 96(3):1242-9. PubMed ID: 24334046
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  • 5. Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage.
    Wang X, Xie Y, Li X, Liu Y, Yan W.
    Meat Sci; 2018 Dec; 146():154-159. PubMed ID: 30149279
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  • 12. 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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  • 13. Manufacture of spent hen ayami and its utilisation in meatloaf and fresh sausage.
    McIvor D, Baccus-Taylor GS, Comissiong EA.
    Br Poult Sci; 2002 May; 43(2):218-22. PubMed ID: 12047085
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  • 16. Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life.
    do Amaral DS, Cardelle-Cobas A, do Nascimento BM, Monteiro MJ, Madruga MS, Pintado MM.
    Food Funct; 2015 Aug; 6(8):2768-78. PubMed ID: 26158872
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  • 18. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.
    de Souza Paglarini C, Vidal VA, Ribeiro W, Badan Ribeiro AP, Bernardinelli OD, Herrero AM, Ruiz-Capillas C, Sabadini E, Rodrigues Pollonio MA.
    J Sci Food Agric; 2021 Jan 30; 101(2):505-517. PubMed ID: 32648307
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