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

Subjects: “…sausage…”
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Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes by Anna Olewnik-Mikołajewska, Dominika Guzek, Dominika Głąbska, Krystyna Gutkowska

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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

Subjects: “…fermented sausage…”
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Identification of enterobacteriaceae and staphylococcaceae at turkish sucuk by Mukadderat Gökmen, Recep Kara, Levent Akkaya, Veli Gök

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ASSESSMENT OF FERMENTED SAUSAGE SAFETY by Solovyova A.A.

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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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ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN by Septi Rohmawati, Akhmad Mustofa, Yannie Asrie Widanti

Subjects: “…carrageenan, sausage, tempeh, white oyster mushroom…”
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The effect of various heating and smoking processes on the quality of turkish fermented sausage by Suzan Yalçın, Mustafa Nizamlıoğlu, Yılmaz Dündar, O. Cenap Tekinşen

Subjects: “…turkish fermented sausage…”
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Physicochemical quality of beef sausage with the substitution of tapioca flour and kepok banana flour (Musa paradisiacal formatypica) by Andi Nurul Mukhlisah, Weny Dwi Ningtyas, Muhammad Irfan, Setiawan Putra Syah

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Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages by Suveena Jantapirak, Kanithaporn Vangnai, Titaporn Tumpanuvatr, Weerachet Jittanit

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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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The potential correlations between cell-free extracts from Rhodobacter sphaeroides grown under low-oxygen conditions and volatile organic compounds in Chinese-style sausage by Xin Nie, Jingjing Luo, Hongfan Chen, Haomou Pu, Qiqi Luo, Xinhui Wang, Xiaoping Yu, Dayu Liu, Zhiping Zhao

Subjects: “…Sausage…”
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TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS by Cherpalova Т.М.

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In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice by Lijuan YAN, Shumin YI, Yu HOU, Jianrong LI, Xuepeng LI, Guangren JI, Yingli LIU

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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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Exploring the Feasibility of Direct-Dispersion Oleogels in Healthier Sausage Formulations by Niaz Mahmud, Md. Jannatul Ferdaus, Roberta Claro da Silva

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Protective Effect of <i>Lactobacillus plantarum</i> R2 and <i>Lactobacillus sakei</i> B2 on Low-Salt Sliced Sausages Stored at 5 °C by Huiting Luo, Mei Xu, Peijun Li

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Pengolahan Sosis Fermentasi Ikan Tuna (Thunnus abacares) Menggunakan Kultur Starter Lactobacillus plantarum Terhadap Nilai Ph, Total Asam, N-Total, dan Namino <br><i>[Tuna Fish (... by Happy Nursyam

Subjects: “…fermented sausage, starter culture, ripening, tuna fish, and total asam…”
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