black pudding
Selected indexed studies
- Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood. (Poult Sci, 2022) [PMID:35101684]
- Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding. (Food Sci Nutr, 2017) [PMID:28265362]
- Microbiological analysis of 'black pudding', a Trinidadian delicacy and health risk to consumers. (Int J Food Microbiol, 1996) [PMID:8880315]
_Worker-drafted node — pending editorial review._
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Sources
- Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood. (2022) pubmed
- Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding. (2017) pubmed
- Microbiological analysis of 'black pudding', a Trinidadian delicacy and health risk to consumers. (1996) pubmed
- Black pudding and chip butties. (1983) pubmed
- [Treatment of priapism: "black pudding" or no black pudding]. (1994) pubmed
- Allergenic potency of various foods of mammalian origin in patients with α-Gal syndrome. (2025) pubmed
- Availability of food iron. (1969) pubmed
- Prevalence of enterotoxin-encoding genes and antimicrobial resistance in coagulase-negative and coagulase-positive Staphylococcus isolates from black pudding. (2012) pubmed
- [Spinach and black pudding, 2 especially iron-rich foods]. (1960) pubmed
- Controlled prospective study of faecal occult blood screening for colorectal cancer in Bury, black pudding capital of the world. (2002) pubmed