Cover Image

Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Anna Cecilia VENTURINI
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Subjects:	Agrociencias salmonella clostridium acceptance test instrumental color Centesimal composition
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Ionizing radiation from cobalt-60 in coffee beans (Coffea arabica): physical and chemical evaluation
by: Maiqui Izidor
Published: (2021)

Fat reduction in the formulation of frankfurter sausages using inulin and pectin
by: Gerardo MÉNDEZ-ZAMORA
Published: (2015)

Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods
by: Larissa Oliveira FERREIRA
Published: (2011)

Sensory analysis of hydrolysed meat preparations
by: Maria Elisabeth Machado Pintintinto e SILVA
Published: (2010)

Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)
by: Cecília Geraldes MARTINS
Published: (2007)

Incidencia de Salmonella en chorizos que se expenden en Acapulco, Guerrero
by: Claudia Abarca
Published: (1991)

Hepatitis Infecciosa Necrosante en ovinos Merino de la Patagonia argentina, parasitados con Thysanosoma actinioides
by: O.K. Kerbage
Published: (2000)

Policy Framework for Salmonella Control in Ready-to-Eat Foods
by: Sophian, Alfi
Published: (2025)

Caracterización de biosólidos generados en la planta de tratamiento de agua residual San Fernando, Itagüí (Antioquia, Colombia)
by: Katherine Bedoya-Urrego
Published: (2013)

POULTRY FARMERS KNOWLEDGE AND PREVALENCE OF SALMONELLAINFECTION IN RELATION TO HANDLING AND BIOSECURITY MEASURES IN OYO STATE, NIGERIA
by: Emmanuel O. Fadipe , Ludwig E. Holzle, et al.
Published: (2025)

REMOCIÓN DE MICROORGANISMOS PATÓGENOS PRESENTES EN UN LICOR MIXTO BAJO CONDICIONES DE LABORATORIO EMPLEANDO FILTROS EMPACADOS EN ZEOLITA NATURAL
by: Diana Rocío Acevedo Cifuentes
Published: (2012)

Which improper use of antibiotics is associated with Clostridium difficile infections in a nursing home?
by: Tripdatabase
Published: (2025)

"EVALUACIÓN DE LA CALIDAD MICROBIOLÓGICA DE MEJILLÓN (Mytilus galloprovincialis) DEPURADO"
by: María Carmen López-Mendoza
Published: (2016)

Replacement of corn silage with spineless cactus in sheep diet: carcass and meat sensory characteristics
by: Julimar do Sacramento Ribeiro
Published: (2020)

Enteropatógenos predominantes en diarreas agudas y variables asociadas en niños atendidos en el Hospital Regional Lambayeque, Perú
by: Jhonatan Ipanaque-Chozo
Published: (2017)

The use of cashew apple residue as source of fiber in low fat hamburgers
by: Lívia Xerez PINHO
Published: (2011)

Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content
by: Maria Teresa Esteves Lopes GALVÃO
Published: (2014)

Aislamiento y caracterización de dos bacterias cecales con potencial de uso en la alimentación del conejo
by: Carlos Gutiérrez Olvera
Published: (2004)

Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability
by: Catharina Calochi Pires de Carvalho
Published: (2017)

Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
by: Érica Aguiar MORAES
Published: (2010)

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice
by: Daniel GRANATO
Published: (2012)

Physicochemical, microbiological and sensory evaluation of a bioactive food blend
by: Rosângela dos Santos FERREIRA
Published: (2014)

Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
by: Verónica Elizabeth BURGOS
Published: (2015)

EVALUACIÓN DE COLOR DEL GARBANZO (Cicer arietinum L.) POR MÉTODOS INSTRUMENTALES Y SENSORIALES
by: Ana Lourdes Romero Baranzini
Published: (2010)

Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage
by: Eneide Taumaturgo Macambira BragaFERNANDES
Published: (2016)

Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization
by: Graziela Nunes
Published: (2021)

Standardization of a quantification method for Salmonella spp. and Shigella spp. in specific liquid media
by: SANDRA PATRICIA RIVERA
Published: (2010)

VERIFICACIÓN DEL MÉTODO PARA LA DETECCIÓN Y CUANTIFICACIÓN DE Clostridium perfringens EN AGUA POTABLE MEDIANTE FILTRACIÓN POR MEMBRANA
by: Magda Lucía Rodríguez López
Published: (2016)

Sensory acceptance and shelf life of fresh cheese made with dry bromelain extract as a coagulating agent
by: Windy Vergara-Álvarez
Published: (2019)

Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation
by: Cláudia Leite Munhoz
Published: (2014)

Microbiological and sensory evaluation of Jambu ( Acmella oleracea L.) dried by cold air circulation
by: Alan Franco BARBOSA
Published: (2016)

Development of a Synchronous-Generator Experimental Bench for Standstill Time-Domain Tests
by: M.A. Arjona
Published: (2011)

Jaboticaba peel for jelly preparation: an alternative technology
by: Nísia Andrade Villela DESSIMONI- PINTO
Published: (2011)

Application of extruded broken bean flour for formulation of gluten-free cake blends
by: Luciana de Oliveira Froes GOMES
Published: (2015)

Effect of Palmito cheese processing on sensory characteristics and degree of liking
by: Andrea Marín-Fonseca
Published: (2023)

Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil
by: Leandra Schuastz BREDA
Published: (2017)

Applying the Technology Acceptance Model to Evaluation of Recommender Systems
by: Marcelo G. Armentano
Published: (2015)

Blind speaker identification for audio forensic purposes
by: Dora María Ballesteros Larrota
Published: (2017)

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)
by: Tcherena Amorim BRASIL
Published: (2015)

Highly nutritional cookies based on a novel beancassava- wheat flour mix formulation
by: Diana Carolina Cabal G.
Published: (2014)