Über das Kuttern von Brühwurstbrät = Cutting cooked sausage emulsionHAMMER, Günther F; STOYANOV, Stephan.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 8, pp 107-114, issn 0015-363X, 8 p.Article

La gamme des boyaux modernes et intelligents = New pork casingsMOREL, F.Process (Cesson-Sévigné). 1998, Num 1138, pp 75-77, issn 0998-6650Article

Microstructural and textural investigation of various manufactured collagen sausage casingsHARPER, B. A; BARBUT, S; LIM, L.-T et al.Food research international. 2012, Vol 49, Num 1, pp 494-500, issn 0963-9969, 7 p.Article

Wiederverarbeitung von Brühwurst : Neubewertung eines alten Problems = Rework of cooked sausages : Reassessment of an old problemGRÜNEWALD, Tanja; BONKE, Rebecca; STOLLE, Andreas et al.Fleischwirtschaft (Frankfurt). 2007, Vol 87, Num 8, pp 110-112, issn 0015-363X, 3 p.Article

Produits de charcuterie: Produits divisés crus: saucisserie = Delicatessen:sausageSOLIGNAT, Georges.Techniques de l'ingénieur. Agroalimentaire. 2004, Vol F3, Num F6503, issn 1282-9064, F6503.1-F6503.4Article

Simulation of the thermodynamic patterns in an ascending flow ripening chamberGRASSI, Andrea; MONTANARI, Roberto.Journal of food engineering. 2005, Vol 68, Num 1, pp 113-123, issn 0260-8774, 11 p.Article

Charcuterie: La saucisse sans boyau mais avec une enveloppe = Deli meat: Sausage without casingProcess (Cesson-Sévigné). 2001, Num 1172, pp 56-61, issn 0998-6650, 4 p.Article

Methods of tenderizing edible sausage casings of animal originREICHERT, J. E.Fleischwirtschaft (Frankfurt). 1996, Vol 76, Num 4, issn 0015-363X, p. 393Article

Improved cellulose skins for super sausagesMaterials world. 2002, Vol 10, Num 8, issn 0967-8638, p. 20Article

Raw sausage production : the use of collagen films with net-wrapped sausageBISSON, A; WEISENFELS, M.Fleischwirtschaft (Frankfurt). 1992, Vol 72, Num 9, pp 1265-1266, issn 0015-363XArticle

SUR LA QUALITE ALIMENTAIRE DES SAUCISSONS CUITSDUBINSKAYA AP; KULIKOVA VV; GERMAN NA et al.1978; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; SUN; DA. 1978; NO 5; PP. 163-165; BIBL. 6 REF.Article

Unterschiedliche Qualität von Brühwurstbrät : Kuttern mit verschiedenen Messern = Cooked sausage batter : Chopping with different knivesHAMMER, Günther E; HAACK, Eberhard; STOYANOV, Stefan et al.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 4, pp 88-92, issn 0015-363X, 5 p.Article

Influence of starter cultures on the free fatty acids during ripening in Tea sausagesZUBER, Andreja-Durica; HORVAT, Mirjana.European food research & technology (Print). 2007, Vol 224, Num 4, pp 511-517, issn 1438-2377, 7 p.Article

Starter- und Schutzkulturen bei Fleischerzeugnissen = Starter and protective cultures for meat productsKRÖCKEL, Lothar; DEDERER, Irina; TROEGER, Klaus et al.Fleischwirtschaft (Frankfurt). 2011, Vol 91, Num 3, pp 93-98, issn 0015-363X, 6 p.Article

Rheologische Bräteigenschaften und deren Auswirkungen auf die Textur der Brühwurst = The correlation between rheological properties of sausage meat and texture of emulsiontype sausageEURING, Frank; GRUPA, Uwe; BERNHARDT, Jürgen et al.Fleischwirtschaft (Frankfurt). 2009, Vol 89, Num 5, pp 100-104, issn 0015-363X, 5 p.Article

Zur Verkehrsfähigkeit von Geflügelwurst = Histology and assessment of poultry sausageSCHERING, Beate; HILDEBRAND, Anja; HORN, Detlef et al.Fleischwirtschaft (Frankfurt). 2007, Vol 87, Num 1, pp 84-88, issn 0015-363X, 5 p.Article

Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage varietyCIUCIU SIMION, Ana Maria; VIZIREANU, Camelia; ALEXE, Petru et al.Food control. 2014, Vol 35, Num 1, pp 123-131, issn 0956-7135, 9 p.Article

Dry Fermented Sausages of Southern Italy: A Comparison of Free Amino Acids and Biogenic Amines between Industrial and Homemade ProductsLEGGIO, Antonella; BELSITO, Emilia L; DE MARCO, Rosaria et al.Journal of food science. 2012, Vol 77, Num 4-6, issn 0022-1147, S170-S175Article

Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME)MARCO, A; NAVARRO, J. L; FLORES, M et al.Food chemistry. 2004, Vol 84, Num 4, pp 633-641, issn 0308-8146, 9 p.Article

Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausagesAMBROSIADIS, J; SOULTOS, N; ABRAHIM, A et al.Meat science. 2004, Vol 66, Num 2, pp 279-287, issn 0309-1740, 9 p.Article

Relationship of water content to textural characteristics, water activity, and thermal conductivity of some commercial sausages = Corrélations entre la teneur en eau, les caractéristiques texturales, l'activité de l'eau et la conductivité thermique de quelques saucisses commercialiséesZIEGLER, G. R; RIZVI, S. S. H; ACTON, J. C et al.Journal of food science. 1987, Vol 52, Num 4, pp 901-915, issn 0022-1147, 6 p.Article

Effect of trisodium phosphate on slip and textural properties of hog and sheep natural sausage casingsHOUBEN, J. H; BAKKER, W. A. M; KEIZER, G et al.Meat science. 2005, Vol 69, Num 2, pp 209-214, issn 0309-1740, 6 p.Article

Geschwindigkeit von Welle und Schüssel: Kuttern mit einem und mit zwei Messern bei gleichen Verhältnissen von Wellen- zu Schüsselgeschwindigkeiten = Rate of shaft and bowlHAMMER, Günther; STOYANOV, Stefan.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 12, pp 96-102, issn 0015-363X, 7 p.Article

Messergeometrie versus Gewebezerkleinerung: Kuttern mit nur einem Messer für drei Minuten bei unterschiedlichem Schüsselvorschub -Zerkleinerungsgrad des Bräts = Geometry of chopping knives versus disintegration of tissues Chopping with one knive for three minutes at different bowl power feed - reduction ratio of the sausage emulsionHAMMER, Günther; STOYANOV, Stefan.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 11, pp 110-115, issn 0015-363X, 6 p.Article

The manufacture of frankfurter-type, liver sausage-type and dry sausages using a high degree of automationABELE, H; WEINBERG, H.Fleischwirtschaft (Frankfurt). 1993, Vol 73, Num 5, pp 553-556, issn 0015-363XArticle