merguez sausage
Selected indexed studies
- Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrate. (Meat Sci, 2018) [PMID:29715663]
- Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage. (Meat Sci, 2013) [PMID:23273437]
- Improved Functionality, Quality, and Shelf Life of Merguez-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient. (Foods, 2024) [PMID:39796348]
_Worker-drafted node — pending editorial review._
Connections
merguez sausage helps
Sources
- Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrate. (2018) pubmed
- Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage. (2013) pubmed
- Improved Functionality, Quality, and Shelf Life of Merguez-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient. (2024) pubmed
- Epidemiological study of sausage in Algeria: Prevalence, quality assessment, and antibiotic resistance of Staphylococcus aureus isolates and the risk factors associated with consumer habits affecting foodborne poisoning. (2019) pubmed
- Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation. (2025) pubmed
- Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals. (2024) pubmed
- [Pathological analysis, an original way to study foodstuffs]. (2010) pubmed
- Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin-producing lactococcal strain as a protective culture. (2003) pubmed
- Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix. (2013) pubmed
- Molecular analysis and antimicrobial resistance of Salmonella isolates recovered from raw meat marketed in the area of "Grand Tunis", Tunisia. (2012) pubmed