المؤلفون: Anuarbek Suychinov, Aitbek Kakimov, Zhanibek Yessimbekov, Eleonora Okuskhanova, Dinara Akimova, Zhumatay Urazbayev

المصدر: Potravinarstvo, Vol 18 (2024)

مصطلحات موضوعية: Natural colourants, sausage production, beetroot, clean label ingredients, formulation, processing, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1971; https://doaj.org/toc/1337-0960

URL الوصول: https://doaj.org/article/554e29eb80d0465b93ad2f924136e20a

المؤلفون: B. Velebit, B. Lakicevic, A. A. Semenova, N. M. Revutskaya, Yu. K. Yushina, V. V. Nasonova

المصدر: Теория и практика переработки мяса, Vol 6, Iss 2, Pp 183-190 (2021)

مصطلحات موضوعية: meat, slaughtering, meat processing, sausage production, pathogenic microorganisms, disinfectants, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.meatjournal.ru/jour/article/view/175; https://doaj.org/toc/2414-438X; https://doaj.org/toc/2414-441X

URL الوصول: https://doaj.org/article/6877154f674c49abb75445e2fab46640

المؤلفون: Boris Kapovsky, Alexander Zakharov, Marina Nikitina

المصدر: Potravinarstvo, Vol 14, Pp 750-758 (2020)

مصطلحات موضوعية: automation of sausage production, innovative approach, minced meat production, machine control, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1342; https://doaj.org/toc/1337-0960

URL الوصول: https://doaj.org/article/feb3913f4d0a458da81e64399a13a5d5

المؤلفون: Aleksandr Lukin

المصدر: Songklanakarin Journal of Science and Technology (SJST), Vol 42, Iss 2, Pp 255-262 (2020)

مصطلحات موضوعية: milk whey, sausage production, organoleptic evaluation, Technology, Technology (General), T1-995, Science, Science (General), Q1-390

وصف الملف: electronic resource

Relation: https://rdo.psu.ac.th/sjstweb/journal/42-2/2.pdf; https://doaj.org/toc/0125-3395

URL الوصول: https://doaj.org/article/025416eab6cc4aeb897b733e24221c94

المؤلفون: Baghdad Science Journal

المصدر: Baghdad Science Journal, Vol 14, Iss 1 (2017)

مصطلحات موضوعية: monosodium glutamate MSG, sausage production, mayonnaise, soup, Science

وصف الملف: electronic resource

Relation: http://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/2335; https://doaj.org/toc/2078-8665; https://doaj.org/toc/2411-7986

URL الوصول: https://doaj.org/article/fbf2ed5007b844a2aec0d4381adbcb69

المؤلفون: Branko Velebit, B. Lakicevic, V. V. Nasonova, N.M. Revutskaya, Anastasia Semenova, Yu. K. Yushina

المصدر: Teoriâ i Praktika Pererabotki Mâsa, Vol 6, Iss 2, Pp 183-190 (2021)

مصطلحات موضوعية: 0303 health sciences, Curing (food preservation), Meat packing industry, 030306 microbiology, business.industry, food and beverages, sausage production, 04 agricultural and veterinary sciences, Mincing, TP368-456, Biology, Microbial contamination, 040401 food science, Food processing and manufacture, Biotechnology, meat, 03 medical and health sciences, 0404 agricultural biotechnology, slaughtering, Digestive tract, Cold chain, disinfectants, business, meat processing, pathogenic microorganisms

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21730c18dfd9a55fd756422857658647
https://doi.org/10.21323/2414-438x-2021-6-2-183-190

المؤلفون: Jadranka Frece, Dragan Kovačević, Snježana Kazazić, Jasna Mrvčić, Nada Vahčić, Damir Ježek, Mirjana Hruškar, Ivona Babić, Ksenija Markov

المصدر: Food Technology and Biotechnology, Vol 52, Iss 3, Pp 307-316 (2014)

مصطلحات موضوعية: autochthonous starter cultures, sausage production, sensory properties, lactic acid bacteria, staphylococci, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://hrcak.srce.hr/file/186434; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/53cd33f6c8b34538aed4ae9640471bdc

المؤلفون: Lukin, Aleksandr

المصدر: Songklanakarin Journal of Science and Technology (SJST), Vol 42, Iss 2, Pp 255-262 (2020)

مصطلحات موضوعية: organoleptic evaluation, lcsh:T, milk whey, lcsh:Technology (General), food and beverages, lcsh:T1-995, sausage production, lcsh:Q, lcsh:Science, lcsh:Science (General), lcsh:Technology, lcsh:Q1-390

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::178039e02fbcd56cdae4a8da8e861888
https://rdo.psu.ac.th/sjstweb/journal/42-2/2.pdf

المؤلفون: Muriel Duque, Andrés Felipe, Angarita Ramos, Ana María, Cárdenas Linares, Crystian Danilo

المساهمون: Moncada Rodríguez, Luz Marleny, Universidad ECCI

مصطلحات موضوعية: Producción de embutidos, Methodological framework, Economic energy expenditure, Gasto económico energético, Sausage production, Marco metodológico

وصف الملف: application/pdf; application/zip

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______9672::982718023db2db7d95f75bacbf81026c
https://repositorio.ecci.edu.co/handle/001/3294

المؤلفون: Elias, M., Fraqueza, M. J., Barreto, A. S.

مصطلحات موضوعية: Enchidos tradicionais, Qualidade, Alentejo, Produção em salsicharia, Sausage production

Relation: Vol. 13, n.º 1, p. 1-10, 2006; http://hdl.handle.net/10400.5/468

الاتاحة: http://hdl.handle.net/10400.5/468

المؤلفون: Biçer, Şeniz

المساهمون: Parlaktuna, Mahmut, Department of Occupational Health and Safety

مصطلحات موضوعية: Food industry and trade, Food industry and trade Safety measures, Occupational Health and Safety, Occupational Accident, Risk Assessment, Meat Processing, Sausage Production Process

وصف الملف: xvii,133 p.; application/pdf

Relation: http://etd.lib.metu.edu.tr/upload/12625512/index.pdf; https://hdl.handle.net/11511/45723

الاتاحة: https://hdl.handle.net/11511/45723
http://etd.lib.metu.edu.tr/upload/12625512/index.pdf

المؤلفون: Klimašauskas, Saulius

المساهمون: Gerulis, Gediminas

مصطلحات موضوعية: disinfection, sausage production, food safety

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______2888::3b9e6d1352c1792895bc7187bf6ca3a5
https://library.lsmuni.lt/LSMU:ELABAETD28460485&prefLang=en_US

المؤلفون: Трохименко, В. З., Кальчук, Л. А., Дідух, М. І., Ковальчук, Т. І., Захарін, В. В., Trohimenko, V., Kalchuk, L., Diduh, M., Kovalchuk, T., Zacharin, V., Дидух, Н. И., Ковальчук, Т. И., Захарин, В. В.

مصطلحات موضوعية: харчова добавка, ковбасне виробництво, безпека та якість ковбасних виробів, ковбасні вироби, вплив на організм, пищевая добавка, колбасное производство, безопасность и качество колбасных изделий, колбасные изделия, влияние на организм, food additive, sausage production, safety and quality of sausage products, sausage products, influence on the organism

الاتاحة: http://ir.znau.edu.ua/handle/123456789/8942

المؤلفون: Trohimenko, V., Kalchuk, L., Diduh, M., Kovalchuk, T., Zacharin, V.

مصطلحات موضوعية: food additive, влияние на организм, safety and quality of sausage products, ковбасні вироби, вплив на організм, sausage production, колбасное производство, influence on the organism, безпека та якість ковбасних виробів, харчова добавка, безопасность и качество колбасных изделий, sausage products, пищевая добавка, колбасные изделия, ковбасне виробництво

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3109::24c16744fa5593ff1b8c700e600ee430
http://ir.znau.edu.ua/handle/123456789/8942

المؤلفون: Klimašauskas, Saulius

المساهمون: Gerulis, Gediminas

مصطلحات موضوعية: disinfection, sausage production, food safety

وصف الملف: application/pdf

Relation: http://lsmu.oai.elaba.lt/documents/28460485.pdf; http://lsmu.lvb.lt/LSMU:ELABAETD28460485&prefLang=en_US

الاتاحة: http://lsmu.oai.elaba.lt/documents/28460485.pdf
http://lsmu.lvb.lt/LSMU:ELABAETD28460485&prefLang=en_US

المؤلفون: Jakštas, Mindaugas

المساهمون: Vinauskienė, Rimantė

مصطلحات موضوعية: smoked meat properties, mėsos gaminių savybės, šaltai rūkytų dešrų gamybos linija, lyophilised vegetable juice, liofilizuotų daržovių sultys, cold-smoked sausage production line

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3368::a0d1dfd85d0eee85e0eeaaf1e90d9675
https://vb.ktu.edu/KTU:ELABAETD8776736&prefLang=en_US

المؤلفون: Jones, Maxine, Hoffman, Louwrens C., Muller, Magdalena

مصطلحات موضوعية: Rooibos tea (Aspalathus linearis), Dried meat products -- South Africa, Dried meat -- Preservation, Droewors ( dried sausage) -- Production, Lipid oxidation in dried game products

وصف الملف: 8 pages : illustrations; application/pdf

Relation: Jones, M., Hoffman, L. C. & Muller, M. 2015. Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract. South African Journal of Science, 111(11-12): 1-8, doi:10.17159/sajs.2015/20140347; 1996-7489 (Online); 0038-2353 (Print); http://hdl.handle.net/10019.1/98966

الاتاحة: http://hdl.handle.net/10019.1/98966
https://doi.org/10.17159/sajs.2015/20140347

المؤلفون: CHECCHI, ANTONIO, S. Casazza, M. Denti, M. Pisanu

المساهمون: A.Checchi, S.Casazza, M.Denti, M. Pisanu

مصطلحات موضوعية: DESIGN, SAFETY WORK, SAUSAGE PRODUCTION FACTORIES

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/isbn/9788890315114; ispartofbook:Innovation Tecnology to Empower Safety, Health and Welfare in Agriculture and Agro-food System; Innovation Tecnology to Empower Safety, Health and Welfare in Agriculture and Agro-food System; volume:1; firstpage:24; lastpage:24; numberofpages:1; http://hdl.handle.net/11585/65847

الاتاحة: http://hdl.handle.net/11585/65847

المؤلفون: Jakštas, Mindaugas

المساهمون: Vinauskienė, Rimantė

مصطلحات موضوعية: cold-smoked sausage production line, lyophilised vegetable juice, smoked meat properties

وصف الملف: application/pdf

Relation: https://epubl.ktu.edu/object/elaba:8776736/8776736.pdf; https://vb.ktu.edu/KTU:ELABAETD8776736&prefLang=en_US

الاتاحة: https://vb.ktu.edu/KTU:ELABAETD8776736&prefLang=en_US

المؤلفون: Frece, Jadranka, Kovačević, Dragan, Kazazić, Snježana, Mrvčić, Jasna, Vahčić, Nada, Delaš, Frane, Ježek, Damir, Hruškar, Mirjana, Babić, Ivona, Markov, Ksenija

مصطلحات موضوعية: technology, industry, and agriculture, food and beverages, autochthonous starter cultures, sausage production, sensory properties, lactic acid bacteria, staphylococci

URL الوصول: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::4d6d96613413f793b0302fc7adfd49d1
https://www.bib.irb.hr/719529