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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

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

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

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

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

Les aliments pauvres en calories à la une. IIFleischerei. 1990, Vol 41, Num 7, pp III-V, issn 0015-3613Article

A note on processing weasands from male buffalo calves = Note relative à la préparation de boyaux pour saucisse à partir de jeunes bufflesKRISHNAN, K. R.Journal of food science and technology (Mysore). 1984, Vol 21, Num 1, pp 49-50, issn 0022-1155Article

Thermal destruction of Listeria monocytogenes in liver sausage slurryBHADURI, S; SMITH, P. W; PALUMBO, S. A et al.Food microbiology. 1991, Vol 8, Num 1, pp 75-78, issn 0740-0020Article

Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata regionBONOMO, M. G; RICCIARDI, A; SALZANO, G et al.World journal of microbiology & biotechnology. 2011, Vol 27, Num 1, pp 137-146, issn 0959-3993, 10 p.Article

Seroprävalenz von Toxoplasma gondii : Schweinefleisch und Schweinefleisch enthaltende Erzeugnisse aus konventioneller und ökologischer Herstellung = Seroprevalence of Toxoplasma gondii in conventionally and organically produced pork and pork-productsSCHULZIG, Heike Silvia; FEHLHABER, Karsten.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 12, pp 106-108, issn 0015-363X, 3 p.Article

Creatine blooms on the surface of prepacked fermented sausagesKRÖCKEL, Lothar; JIRA, Wolfgang; KÜHNE, Ditmar et al.European food research & technology (Print). 2003, Vol 217, Num 1, pp 1-3, issn 1438-2377, 3 p.Article