The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage by Semra Kayaardı, Ümit Gürbüz, Mustafa Nizamlıoğlu, Yusuf Doğruer

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Production technology of poultry sausage-1: the studies on the quality of chemical, microbiological and organoleptic by Nazif Anıl, Yusuf Doğruer, Ümit Gürbüz, Semra Kayaardı, Abdullah Keleş

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Some quality properties of turkish fermented sausages consumed in konya by Mustafa Atasever, Abdullah Keleş, Ahmet Güner, Gürkan Uçar

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Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars by Çiğdem Sezer, Aksem Aksoy, Özgür Çelebi, Turgay Deprem, Metin Öğün, Nebahat Bilge Oral, Leyla Vatansever, Abamüslüm Güven

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Evaluation of pitomba extract as a natural antioxidant in fresh sausages: Effects on physicochemical properties and lipid oxidation by Taline Fiorucci da Silva, Flávia Aparecida Reitz Cardoso, Nathália Leticia Hernandez Brito, Sahra Gadia Trelha, Stefanie Calisto Casarin, Leila Larisa Medeiros Marques, Adriana Aparecida Droval

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Karakteristik sosis berbahan dasar jamur tiram putih (Pleurotus ostreatus) dan tahu serta penambahan tepung kacang merah (Phaseolus vulgaris L.) dan susu skim by Merkuria Karyantina, Ginza Desy Pramesti, Yustina Wuri Wulandari

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Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition by Ruifang Mi, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, Shouwei Wang

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Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage by Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao

Subjects: “…Chinese dry sausage…”
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Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages by Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang

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Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage by Qianhui Yang, Zhiqiang Feng, Yaru Yuan, Xiufang Xia, Qian Liu, Qian Chen, Baohua Kong

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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content by Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen

Subjects: “…Chinese dry sausage…”
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Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles by A. Kosim, P. Rumpagaporn, K. Vangnai

Subjects: “…chicken sausage…”
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Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil by Bolumar Tomas, Toepfl Stefan, Heinz Volker

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Peculiarities of the classification of raw-smoked sausages during forensic commodity examination by Ye. М. Sobakar, Ya. О. Kulyk

Subjects: “…classification of raw-smoked sausages…”
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Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage by Angeliki-Niki Kaloudi, Agori Karageorgou, Michael Goliomytis, Panagiotis Simitzis

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Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages by Maite Sánchez-Giraldo, Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Manuel Ángel Amaro-López, Carmen Avilés-Ramírez

Subjects: “…dry-fermented sausages…”
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Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage by Balev Dessislav Kostadinov, Nenov Neno Stefanov, Dragoev Stefan Georgiev, Vassilev Kiril Petrov, Vlahova-Vangelova Dessislava Borislavova, Baytukenova Sholpan Baydildaevna, Smolnikova Farida Haripovna

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Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study by Hong-Yan Yan, Shao-Bing Zhang

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High Prevalence of <i>Salmonella</i> spp. in Ready-to-Eat Artisanal Pork Sausages Sold at Food Outlets in Quindío, Colombia by Elizabeth Jaramillo-Bedoya, Liliana Janeth Flórez-Elvira, Iván Darío Ocampo-Ibáñez

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Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations by Stajić Slaviša, Stanišić Nikola, Lević Steva, Tomović Vladimir, Lilić Slobodan, Vranić Danijela, Jokanović Marija, Živković Dušan

Subjects: “…fermented sausages…”
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