vienna sausage
Selected indexed studies
- Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production. (J Food Sci, 2021) [PMID:34355398]
- Yeasts associated with Vienna sausage packaging. (Int J Food Microbiol, 1993) [PMID:8466813]
- Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage. (Food Sci Anim Resour, 2022) [PMID:35028575]
_Worker-drafted node — pending editorial review._
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Sources
- Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production. (2021) pubmed
- Yeasts associated with Vienna sausage packaging. (1993) pubmed
- Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage. (2022) pubmed
- Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms. (2024) pubmed
- Enterococcus montenegrensis sp. nov., isolated from artisanal Montenegrin dry sausage. (2024) pubmed
- Porosity determination of Vienna sausages through digital images analysis. (2023) pubmed
- Draft Genome Sequence of Enterococcus dispar CoE-457-22, Isolated from Traditionally Produced Montenegrin Dry Sausage. (2023) pubmed
- Assessment of Nitrite Content in Vienna Chicken Sausages Using Near-Infrared Hyperspectral Imaging. (2023) pubmed
- Detection and Genotyping of Leuconostoc spp. in a Sausage Processing Plant. (2015) pubmed
- Cellulose casing impregnated with chitosan: Its antimicrobial activity and application in ready-to-eat sausage. (2025) pubmed