المؤلفون: Woo-Young Son, Mun-Hye Kang, Jun Hwang, Ji-Han Kim, Yash Dixit, Hyun-Wook Kim

المصدر: Foods, Vol 13, Iss 19, p 3173 (2024)

مصطلحات موضوعية: hyperspectral imaging, sodium nitrite, machine learning, pork sausage, real-time monitoring, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/19/3173; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/ecfabc09c5f84bd1a4e90d9b69b3b96d

المؤلفون: Geon Ho Kim, Koo Bok Chin

المصدر: Animal Bioscience, Vol 36, Iss 11, Pp 1738-1746 (2023)

مصطلحات موضوعية: functional properties, pork sausage, reduced-salt, sea tangle extract, shelf-life, Zoology, QL1-991

وصف الملف: electronic resource

Relation: http://www.animbiosci.org/upload/pdf/ab-23-0150.pdf; https://doaj.org/toc/2765-0189; https://doaj.org/toc/2765-0235

URL الوصول: https://doaj.org/article/6565de0ec3864d9db582c98d26b7b0ea

المؤلفون: Geon Ho Kim, Koo Bok Chin

المصدر: Animal Bioscience, Vol 36, Iss 9, Pp 1445-1452 (2023)

مصطلحات موضوعية: pork sausage, pre-rigor muscle, rapid chilling, reduced-salt, sea tangle extract, Zoology, QL1-991

وصف الملف: electronic resource

Relation: http://www.animbiosci.org/upload/pdf/ab-23-0050.pdf; https://doaj.org/toc/2765-0189; https://doaj.org/toc/2765-0235

URL الوصول: https://doaj.org/article/f0979bee0e964342a42ee99fa7e3d309

المؤلفون: Pingwei LENG, Yiwen MEI, Huiqin LU, Fei QIN, Yu ZHANG, Lina WANG, Linlin WANG

المصدر: Shipin gongye ke-ji, Vol 44, Iss 13, Pp 356-366 (2023)

مصطلحات موضوعية: edible fungi, pork sausage, quality characteristics, volatile flavor compounds, headspace solid phase microextraction, gc-ms, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/780425a3132b418890b6802830b56473

المؤلفون: Yutthana Kingcha, Laphaslada Pumpuang, Saowalak Adunphatcharaphon, Kanittha Chantarasakha, Pannita Santiyanont, Manadsaree Klomtun, Thitiphorn Janyaphisan, Kittima Kongtong, Natthaporn Phonsatta, Atikorn Panya, Wonnop Visessanguan, Awanwee Petchkongkaew, Weerapong Woraprayote

المصدر: Fermentation, Vol 10, Iss 3, p 145 (2024)

مصطلحات موضوعية: Nham, Lactiplantibacillus plantarum, probiotic, starter culture, fermented pork sausage, functional starter, Fermentation industries. Beverages. Alcohol, TP500-660

Relation: https://www.mdpi.com/2311-5637/10/3/145; https://doaj.org/toc/2311-5637; https://doaj.org/article/f2dcd56a937a4e8a82b8d6628aa1165e

الاتاحة: https://doi.org/10.3390/fermentation10030145
https://doaj.org/article/f2dcd56a937a4e8a82b8d6628aa1165e

المؤلفون: Onamon Chongsrimsirisakhol, Tantawan Pirak

المصدر: International Journal of Food Properties, Vol 25, Iss 1, Pp 813-826 (2022)

مصطلحات موضوعية: Antioxidant activities, brewing methods, organic spent coffee ground, low fat pork sausage, ultrasound assisted extraction, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

URL الوصول: https://doaj.org/article/8649b8266faa41a8ae22a40cc80a3b40

المؤلفون: Rajkumar, Solomon, Nayar, Renuka, Rajagopal, Kavitha, Valsalan, Namratha, Chinnasamy, Sudharsan, Vasudevan, V. N., Thankachan, Sathu, Manjunath, N.

المصدر: British Food Journal, 2021, Vol. 124, Issue 11, pp. 3821-3840.

URL الوصول: http://www.emeraldinsight.com/doi/10.1108/BFJ-06-2021-0619

المؤلفون: Geon Ho Kim, Koo Bok Chin

المصدر: Animal Bioscience, Vol 35, Iss 8, Pp 1270-1278 (2022)

مصطلحات موضوعية: pre-rigor muscle, pork sausage, quality characteristics, reduced-salt, Zoology, QL1-991

وصف الملف: electronic resource

Relation: http://www.animbiosci.org/upload/pdf/ab-21-0421.pdf; https://doaj.org/toc/2765-0189; https://doaj.org/toc/2765-0235

URL الوصول: https://doaj.org/article/9d5e4293a1fc4ef5914f8069b7ed7b85

المؤلفون: Pei-Ling Chung, Ku-Sang Lufaniyao, Mohsen Gavahian

المصدر: Foods, Vol 13, Iss 1, p 91 (2023)

مصطلحات موضوعية: pork sausage, red quinoa, Taguchi method, optimization, indigenous foods, food nutrition improvement, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/1/91; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/53930c0256554ac0afd8d941c344f57a

المؤلفون: Genevieve Flock, Hsin-Bai Yin, Chi-Hung Chen, Abraham Joseph Pellissery, Kumar Venkitanarayanan

المصدر: Veterinary World, Vol 15, Iss 1, Pp 162-167 (2022)

مصطلحات موضوعية: acidity, clostridioides difficile, fermented pork sausage, spores, Animal culture, SF1-1100, Veterinary medicine, SF600-1100

وصف الملف: electronic resource

Relation: http://www.veterinaryworld.org/Vol.15/January-2022/20.pdf; https://doaj.org/toc/0972-8988; https://doaj.org/toc/2231-0916

URL الوصول: https://doaj.org/article/668f439331e94c6cb1ba3f188a254215

المؤلفون: Colás Medà, Pilar, Viñas Almenar, Inmaculada, Alegre Vilas, Isabel

مصطلحات موضوعية: L. rhamnosus GG, LAB, Leuconostoc carnosus, Listeria innocua, Pediococus acidilactici, Bacteriophage, Cooked ham, Dry-cured Spanish pork sausage, Fresh cheese, Probiotic bacteria, Probiòtics, Bacteris grampositius

Relation: Reproducció del document publicat a https://doi.org/10.3390/antibiotics12020414; Antibiotics, 2023, vol. 12, núm. 2, p. 1-18; https://doi.org/10.3390/antibiotics12020414; https://repositori.udl.cat/handle/10459.1/463078

الاتاحة: https://doi.org/10.3390/antibiotics12020414
https://repositori.udl.cat/handle/10459.1/463078

المؤلفون: Hayato Maeda, Kenichiro Shimada, Nana Mikami, Shiho Nagaoka, Yoshitaka Yamashiro, Yuzuki Akamatsu

المصدر: Food Science and Technology Research. 2023, 29(5):433

المؤلفون: Kryzhska, Tanya, Shang, Fei Fei

المصدر: EUREKA: Life Sciences, 6, 52-59, (2022-11-28)

مصطلحات موضوعية: taro paste, bran pork sausage, nutritional components, TPA, physicochemical properties

Relation: oai:zenodo.org:7492085

الاتاحة: https://doi.org/10.21303/2504-5695.2022.002694

المؤلفون: Redondo-Solano, Mauricio, Cordero-Calderón, Valery, Araya-Morice, Adriana

المصدر: Agronomía Mesoamericana; 2023: Agronomía Mesoamericana: Vol. 34, Issue 1 (January-April) ; 50999 ; Agronomía Mesoamericana; 2023: Agronomía Mesoamericana: Vol. 34, Nº 1 (enero-abril) ; 2215-3608 ; 1021-7444

مصطلحات موضوعية: meat products, raw pork sausage, microbial pathogens, microbiology, productos cárnicos, chorizo crudo, microorganismos patógenos, microbiología

وصف الملف: text/xml; application/pdf; application/epub+zip; text/html; audio/mpeg

Relation: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/50999/53946; https://revistas.ucr.ac.cr/index.php/agromeso/article/view/50999/53947; https://revistas.ucr.ac.cr/index.php/agromeso/article/view/50999/53948; https://revistas.ucr.ac.cr/index.php/agromeso/article/view/50999/53949; https://revistas.ucr.ac.cr/index.php/agromeso/article/view/50999/53950; https://revistas.ucr.ac.cr/index.php/agromeso/article/view/50999/53951; https://revistas.ucr.ac.cr/index.php/agromeso/article/view/50999

الاتاحة: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/50999
https://doi.org/10.15517/am.v34i1.50999

المؤلفون: Siwen Xue, Jun-young Park, Jacob R. Tuell, Jacob M. Maskal, Jay S. Johnson, Thu Dinh, Yuan H. Brad Kim

المصدر: Foods, Vol 11, Iss 1222, p 1222 (2022)

مصطلحات موضوعية: gestational heat stress, pork patty, pork sausage emulsion, quality attributes, fatty acid composition, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/11/9/1222; https://doaj.org/toc/2304-8158; https://doaj.org/article/2ea55e8adaa34ce9938191807a75e315

الاتاحة: https://doi.org/10.3390/foods11091222
https://doaj.org/article/2ea55e8adaa34ce9938191807a75e315

المؤلفون: Phunicha Boonviset, Tantawan Pirak

المصدر: International Journal of Food Properties, Vol 23, Iss 1, Pp 22-33 (2020)

مصطلحات موضوعية: chitosan, chitooligosaccharide (cos), enzymatic hydrolysis, pectinex®, reduced fat-low sugar chinese pork sausage, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

URL الوصول: https://doaj.org/article/a09d2fc58c0a438f81694b1fa1d8b80d

المؤلفون: Any Guntarti, Mustofa Ahda, Neng Sunengsih

المصدر: Potravinarstvo, Vol 13, Iss 1, Pp 767-772 (2019)

مصطلحات موضوعية: beef sausage, ftir, pca, pls, pork sausage, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1162; https://doaj.org/toc/1337-0960

URL الوصول: https://doaj.org/article/3a85a1a0358146cba8fc2ae68b15971b

المؤلفون: Ross Beier, Kathleen Andrews, Michael Hume, Muhammad Sohail, Roger Harvey, Toni Poole, Tawni Crippen, Robin Anderson

المصدر: Microorganisms; Volume 9; Issue 11; Pages: 2401

مصطلحات موضوعية: antimicrobial, disinfectant, pork sausage meat, Staphylococcus aureus, swine, ST398, ST5, swine lymph node tissue

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Microbiology; https://dx.doi.org/10.3390/microorganisms9112401

الاتاحة: https://doi.org/10.3390/microorganisms9112401

المؤلفون: Debajit Bhuyan, Ankur Das, Saurabh Kumar Laskar, Durlav Prasad Bora, Shantanu Tamuli, Mineswar Hazarika

المصدر: Veterinary World, Vol 11, Iss 12, Pp 1712-1719 (2018)

مصطلحات موضوعية: liquid smoke, pork sausage, quality attributes, smoking, Animal culture, SF1-1100, Veterinary medicine, SF600-1100

وصف الملف: electronic resource

Relation: http://www.veterinaryworld.org/Vol.11/December-2018/11.pdf; https://doaj.org/toc/0972-8988; https://doaj.org/toc/2231-0916

URL الوصول: https://doaj.org/article/eb95ae95a5c94c7d8bf81865224b473c

المؤلفون: Shun-Hsien Chang, Ching-Hung Chen, Guo-Jane Tsai

المصدر: Marine Drugs; Volume 18; Issue 2; Pages: 70

مصطلحات موضوعية: chitosan, antibacterial activity, Clostridium perfringens, pork sausage

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: https://dx.doi.org/10.3390/md18020070

الاتاحة: https://doi.org/10.3390/md18020070