The Manufacture of Low Salt Pork Sausage Using High Pressure Processing

food preservation science
doi 10.5891/jafps.28.247
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japan Association of Food Preservation Scientists

Related search

Update: Prevalence of Salmonella in Pork Sausage

Journal of Animal Science
Animal ScienceZoologyGeneticsMedicineFood Science
1984English

Trial Manufacture of Sausage From Sardine Dress.

NIPPON SHOKUHIN KOGYO GAKKAISHI
1987English

Physicochemical and Sensory Characteristics of Reduced Fat-Low Sugar Chinese Pork Sausage as Produced by Chitooligosaccharide Using Commercial Pectinase Hydrolysis

International Journal of Food Properties
Food Science
2020English

Salt Distribution and Salt Uptake During Ripening in Turkish White Cheese Affected by High Pressure Processing

Turkish Journal of Agriculture - Food Science and Technology
2018English

Chosen Quality Parameters of Pork Sausage Produced Without Curing Mixture

Acta Scientiarum Polonorum, Technologia Alimentaria
Food Science
2015English

Research of Using High-Pressure Treatment in Food Processing

NIPPON GOMU KYOKAISHI
2006English

Replacing Pork-Beef Raw Material in Homogenized Sausages With Mechanically Sectioned Poul Try Meat After High Pressure and Low Pressure Separation

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
IndustrialFood ScienceManufacturing Engineering
2014English

Factors in the Design and Manufacture of Large High Pressure and High Temperature Triaxial Cells

Geophysical Research Letters
EarthPlanetary SciencesGeophysics
1981English

Physicochemical Properties Analysis of Bamboo Salt on Chicken Emulsion Sausage

Journal of Animal Science and Technology
EcologyGeneticsMolecular BiologyBiochemistryVeterinaryFood ScienceAnimal ScienceZoology
2020English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy