PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Meat Science10.1016/0309-1740(90)90019-3199028151-60Studies on emulsion-type buffalo meat sausages incorporating skeletal and offal meat with different levels of pork fatK.R. Krishnan, N. Sharmahttps://api.elsevier.com/content/article/PII:0309174090900193?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0309174090900193?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2015.08.0032015110245-252Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storageSang-Keun Jin, So-Ra Ha, Jung-Seok Choihttps://api.elsevier.com/content/article/PII:S0309174015300735?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174015300735?httpAccept=text/plain
Food Control10.1016/j.foodcont.2009.02.01320092010953-955Incidence of Listeria monocytogenes in beef, pork, raw-dried and raw-smoked sausages in BulgariaRumen Karakolevhttps://api.elsevier.com/content/article/PII:S0956713509000760?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0956713509000760?httpAccept=text/plain
Colloids and Surfaces10.1016/0166-6622(87)80121-x198726273-289Effect of physico-chemical characteristics of surfactant emulsion on antimony oxide flotationLiping Xiao, Pinjun Liao, Weibai Huhttps://api.elsevier.com/content/article/PII:016666228780121X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:016666228780121X?httpAccept=text/plain
Meat Science10.1016/s0309-1740(02)00213-92003644441-449Quality characteristics of Chinese sausages made from PSE porkC.C Kuo, C.Y Chuhttps://api.elsevier.com/content/article/PII:S0309174002002139?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174002002139?httpAccept=text/plain
Asian-Australasian Journal of Animal Sciences10.5713/ajas.2012.12152201225101493-1498Effect of Amaranthus Pigments on Quality Characteristics of Pork SausagesCunliu Zhou, Lin Zhang, Hui Wang, Conggui Chenhttp://www.ajas.info/upload/pdf/25-193.pdf
Meat Science10.1016/s0309-1740(96)00113-11997452133-144Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausagesJ.G. Bloukas, E.D. Paneras, G.C. Fournitzishttps://api.elsevier.com/content/article/PII:S0309174096001131?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174096001131?httpAccept=text/plain
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A10.1007/s00217005034619982075363-368Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO 4 , rapeseed oil and vitamin EClaus Jensen, Leif H. Skibsted, G. Bertelsenhttp://link.springer.com/content/pdf/10.1007/s002170050346.pdf, http://link.springer.com/article/10.1007/s002170050346/fulltext.html, http://link.springer.com/content/pdf/10.1007/s002170050346
Journal of the Science of Food and Agriculture10.1002/jsfa.746820159692990-2997Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausagesHussein MH Mohamed, Mohamed MT Emara, Taha M Noumanhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.7468, https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.7468
Meat Science10.1016/s0309-1740(99)00081-92000543209-215Analysis of volatile components and the sensory characteristics of irradiated raw porkD.U. Ahn, C. Jo, D.G. Olsonhttps://api.elsevier.com/content/article/PII:S0309174099000819?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174099000819?httpAccept=text/plain