المؤلفون: Stamenić Tamara, Petričević Maja, Keškić Tanja, Pisinov Boris, Stanojković Aleksandar, Kos Ivica, Radojičić Maša

المصدر: Biotechnology in Animal Husbandry, Vol 40, Iss 1, Pp 65-76 (2024)

مصطلحات موضوعية: residual nitrite, thermal processing, cooked sausages, adi, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2024/1450-91562401065S.pdf; https://doaj.org/toc/1450-9156; https://doaj.org/toc/2217-7140

URL الوصول: https://doaj.org/article/6bcee389cfaa49d4a9ea5a4ef0c7442c

المؤلفون: Aigerim Koishybayeva, Malgorzata Korzeniowska

المصدر: Foods, Vol 13, Iss 17, p 2807 (2024)

مصطلحات موضوعية: physico-chemical properties, texture profile analysis, apple pomace, cooked sausages, functional food, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/17/2807; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/b43f813d22d04eb3bac2077059cc5f65

المؤلفون: Synytsia, Olha, Shlapak, Halyna

المصدر: EUREKA: Life Sciences; No. 4 (2024); 43-49 ; EUREKA: Life Sciences; № 4 (2024); 43-49 ; 2504-5695 ; 2504-5687

مصطلحات موضوعية: animal fat, animal fatemulsion, unsaturated fatty acids, cooked sausages

وصف الملف: application/pdf

Relation: http://journal.eu-jr.eu/life/article/view/3580/2555

الاتاحة: http://journal.eu-jr.eu/life/article/view/3580
https://doi.org/10.21303/2504-5695.2024.003580

المؤلفون: Stamenić Tamara, Petričević Maja, Šobajić Slađana, Stajić Slaviša, Stanišić Nikola, Keškić Tanja, Živković Vladimir

المصدر: Biotechnology in Animal Husbandry, Vol 39, Iss 1, Pp 73-86 (2023)

مصطلحات موضوعية: nutri-score, front-of-pack labelling, cooked sausages, saturated fatty acids, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2023/1450-91562301073S.pdf; https://doaj.org/toc/1450-9156; https://doaj.org/toc/2217-7140

URL الوصول: https://doaj.org/article/706b301588994a7e847bfa709d3db953

المؤلفون: Pavlović, Marija, Tasić, Aleksandra, Pavlović, Ivan, Ninković, Milan, Vićentijević, Mihajlo

المصدر: 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina)

مصطلحات موضوعية: barene kobasice, rok upotrebe, masnokiselinski sastav, cooked sausages, shelf life, fatty acids

Relation: info:eu-repo/grantAgreement/MESTD/inst-2020/200030/RS//; https://reponivs.nivs.rs/handle/123456789/642; http://reponivs.nivs.rs/bitstream/id/1576/7.pdf

الاتاحة: https://reponivs.nivs.rs/handle/123456789/642
http://reponivs.nivs.rs/bitstream/id/1576/7.pdf

المؤلفون: Keškić, Tanja, Stamenić, Tamara, Petričević, Maja, Pisinov, Boris, Stanišić, Nikola, Gogić, Marija, Mandić, Violeta

المصدر: Book of abstracts 14th International Symposium „Modern Trends in Livestock Production"

مصطلحات موضوعية: legislative labelling, cooked sausages, declaration, Serbian market

Relation: http://r.istocar.bg.ac.rs/handle/123456789/949; https://hdl.handle.net/21.15107/rcub_ristocar_949; http://r.istocar.bg.ac.rs/bitstream/id/4503/bitstream_4503.pdf

الاتاحة: http://r.istocar.bg.ac.rs/handle/123456789/949
https://hdl.handle.net/21.15107/rcub_ristocar_949
http://r.istocar.bg.ac.rs/bitstream/id/4503/bitstream_4503.pdf

المؤلفون: Yong Li, Hua Li, Yinchun Zhu, Cuiping Feng, Zhiyong He, Jie Chen, Maomao Zeng

المصدر: Foods, Vol 12, Iss 3788, p 3788 (2023)

مصطلحات موضوعية: cooked sausages, processing stages, advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, lipid oxidation, protein oxidation, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/12/20/3788; https://doaj.org/toc/2304-8158; https://doaj.org/article/aa36ec5d91494b02a8179952c1f6e842

الاتاحة: https://doi.org/10.3390/foods12203788
https://doaj.org/article/aa36ec5d91494b02a8179952c1f6e842

المؤلفون: I. Basarab, U. Drachuk, B. Halukh, H. Koval, I. Simonova, N. Herez

المصدر: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 23, Iss 95, Pp 65-71 (2021)

مصطلحات موضوعية: technology, cooked sausages with functional purposes, germinated sea-buckthorn seeds (gsbs) flour, quality indicators, minced meat, functional-technological properties, organoleptic indicators, nutritional value., Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://nvlvet.com.ua/index.php/food/article/view/4159; https://doaj.org/toc/2519-268X; https://doaj.org/toc/2707-5885

URL الوصول: https://doaj.org/article/40cf192e4831432a855ed4808c9080ed

المؤلفون: L. Peshuk, O. Gorbach, O. Galenko, L. Vovk

المصدر: Harčova Nauka ì Tehnologìâ, Vol 13, Iss 1 (2019)

مصطلحات موضوعية: cooked sausages, wieners, protein, protein-carbohydrate-mineral supplement, animal proteins, amino acid composition, Agriculture, Technology

وصف الملف: electronic resource

Relation: //journals.onaft.edu.ua/index.php/foodtech/article/view/1339; https://doaj.org/toc/2073-8684; https://doaj.org/toc/2409-7004

URL الوصول: https://doaj.org/article/20cd1ba7bbc94b7b89d5037c26e18b63

المؤلفون: Sukmanov, Valerii, Kirik, Ihor, Palash, Anatolii

المصدر: Restaurant and hotel consulting. Innovations; Vol. 2 No. 1 (2019); 59-83 ; Ресторанный и гостиничный консалтинг. Инновации; Том 2 № 1 (2019); 59-83 ; Ресторанний і готельний консалтинг. Інновації; Том 2 № 1 (2019); 59-83 ; 2617-9504 ; 2616-7468 ; 10.31866/2616-7468.2.1.2019

مصطلحات موضوعية: варені ковбаси, технологія, високий тиск, властивості, термін зберігання, 637.523, 66.083, вареные колбасы, технология, высокое давление, свойства, срок хранения, cooked sausages, technology, high pressure, properties, shelf life

وصف الملف: application/pdf

Relation: http://restaurant-hotel.knukim.edu.ua/article/view/170412/171370; http://restaurant-hotel.knukim.edu.ua/article/view/170412

الاتاحة: http://restaurant-hotel.knukim.edu.ua/article/view/170412
https://doi.org/10.31866/2616-7468.2.1.2019.170412

المؤلفون: O. Fursik, I. Strashynskiy, V. Pasichny, О. Kochubei-Lytvynenko

المصدر: Harčova Nauka ì Tehnologìâ, Vol 12, Iss 2 (2018)

مصطلحات موضوعية: protein preparations, protein-containing composition, cooked sausages, protein quality, amino acid composition, degree of digestibility in vitro, Agriculture, Technology

وصف الملف: electronic resource

Relation: http://journals.gsjp.eu/index.php/foodtech/article/view/936; https://doaj.org/toc/2073-8684; https://doaj.org/toc/2409-7004

URL الوصول: https://doaj.org/article/3b8e46fcaf3d4733ace20408a830a3a0

المؤلفون: V. Pasichnyi, Ye. Kotliar, M. Polumbryk, V. Litvyak

المصدر: Harčova Nauka ì Tehnologìâ, Vol 12, Iss 2 (2018)

مصطلحات موضوعية: cooked sausages, morphology, scanning electron microscopy, texture, collagen, Agriculture, Technology

وصف الملف: electronic resource

Relation: http://journals.gsjp.eu/index.php/foodtech/article/view/935; https://doaj.org/toc/2073-8684; https://doaj.org/toc/2409-7004

URL الوصول: https://doaj.org/article/3fb6f40137d34c68b5e315c1326e94a6

المؤلفون: Biondić, Helena

المساهمون: Mastanjević, Krešimir, Perković, Irena

مصطلحات موضوعية: vlažni pivski trop, zdravstvena ispravnost, senzorska svojstva, kuhane kobasice, wet brewer’s spent grains, microbiological safety, sensory properties, cooked sausages, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Sigurnost i kvaliteta hrane, BIOTECHNICAL SCIENCES. Food Technology. Food Safety and Quality

وصف الملف: application/pdf

Relation: https://repozitorij.unios.hr/islandora/object/ptfos:2716; https://urn.nsk.hr/urn:nbn:hr:109:999440; https://repozitorij.unios.hr/islandora/object/ptfos:2716/datastream/PDF

الاتاحة: https://repozitorij.unios.hr/islandora/object/ptfos:2716
https://urn.nsk.hr/urn:nbn:hr:109:999440
https://repozitorij.unios.hr/islandora/object/ptfos:2716/datastream/PDF

المؤلفون: SERGELIDIS (Δ. ΣΕΡΓΚΕΛΙΔΗΣ), D., ABRAHIM (Α. AMIN), A., SARIMVEI (Α. ΣΑΡΗΜΒΕΗ), A., GENIGEORGIS (Κ. ΓΕΝΗΠΩΡΓΗΣ), C.

المصدر: Journal of the Hellenic Veterinary Medical Society; Vol 53, No 3 (2002); 201-218 ; 2585-3724 ; 1792-2720

مصطلحات موضوعية: Αλλαντικά θερμικής επεξεργασίας, μικροβιολογικοί κίνδυνοι, Cooked sausages, microbiological hazards

وصف الملف: application/pdf

Relation: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/15375/13834; https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/15375

الاتاحة: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/15375
https://doi.org/10.12681/jhvms.15375

المؤلفون: Sačić, Mihaela

المساهمون: Medić, Helga

مصطلحات موضوعية: functional properties, zdravija hrana, sušene kuhane kobasice, healthier food, sušene fermentirane kobasice, brown seaweed, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology, dried fermented sausages, smeđa morska alga, dried cooked sausages, funkcionalna svojstva

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3630::2298a3feb677cf78124efa59d7d1052a
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4399/datastream/PDF

المؤلفون: M Momchilova, D Gradinarska-Ivanova, T Petrova, D Yordanov

مصطلحات موضوعية: colour, General Medicine, General Chemistry, cooked sausages, emulsions of vegetable oils

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5290a07c08b7e096343a74c8c84f8e2

المؤلفون: V. I. Karpov, O. N. Krasulia, A. V. Tokarev

المصدر: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 1, Pp 106-113 (2017)

مصطلحات موضوعية: artificial intelligence, expert system, optimization of the meat product formulations, water retention ratio of minced meat, optimization of operating influences, vice autolysis, emulsifier, database, knowledge base, technology of cooked sausages, Food processing and manufacture, TP368-456

Relation: https://www.vestnik-vsuet.ru/vguit/article/view/1440; https://doaj.org/toc/2226-910X; https://doaj.org/toc/2310-1202; https://doaj.org/article/59b5730d70154dbf9cebc61d47ebfc4e

الاتاحة: https://doi.org/10.20914/2310-1202-2017-1-106-113
https://doaj.org/article/59b5730d70154dbf9cebc61d47ebfc4e

المؤلفون: T. Kozlova

المصدر: Russian Journal of Agricultural and Socio-Economic Sciences, Vol 2, Iss 2, Pp 34-39 (2012)

مصطلحات موضوعية: Food colorings, Technology, Extract, Fruit crops, Berry crops, Compounding, Manufacturing, Cooked sausages, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.rjoas.com/issue-2012-02/i002_article_2012_06.pdf; https://doaj.org/toc/2226-1184

URL الوصول: https://doaj.org/article/a92b78f0d53b4207867fb78548499a85

المؤلفون: Šojić Branislav V., Petrović Ljiljana S., Pešović Biljana M., Tomović Vladimir M., Jokanović Marija R., Džinić Natalija R., Salitrežić Pavle P.

المصدر: Acta Periodica Technologica, Vol 2011, Iss 42, Pp 157-164 (2011)

مصطلحات موضوعية: cooked sausages, inulin, physico-chemical and sensory characteristics, energy value, Technology (General), T1-995

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1450-7188

URL الوصول: https://doaj.org/article/35a9dffed6a84cceb777a1a436d50e6d

المؤلفون: Kaban, Guzin, Bayraktar, Fazilet, Jaberi, Rahimeh, Fettahoglu, Kubra, Kaya, Mukerrem

المساهمون: Belirlenecek

مصطلحات موضوعية: heat-treated sucuk, KCl, NaCl, sensorial properties, principal component analysis, Dry-Fermented Sausages, Sodium-Chloride, Partial Replacement, Lactobacillus-Plantarum, Disodium Guanylate, Cooked Sausages, Lipid Oxidation, Meat-Products, 50-Percent, Potassium

Relation: Journal Of Food And Nutrition Research; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://hdl.handle.net/20.500.12501/3206; 61; 43; 52; WOS:000777483400005; 2-s2.0-85128221421

الاتاحة: https://hdl.handle.net/20.500.12501/3206