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sausage finger

Known as: Finger(s) Spindle, finger sausage, fingers sausage 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2014
Review
2014
Determination of Iron , Copper , Zinc and Manganese in Sausage , Poultry-Rabbit Meat , Viscera and Red Meats Consumed by the Population in The Canary Islands , Spain
The aim of this work was to determine the levels of Fe, Cu, Zn, and Mn in samples of sausage, bird poultry-rabbit meat, viscera… 
2013
2013
Suppression of Listeria monocytogenes by the Native Micro-Flora in Teewurst Sausage
Modern consumers are interested in the use of non-chemical methods to control pathogens when heat sterilization is not an option… 
2009
2009
Phosphate analysis of natural sausage casings preserved in brines with phosphate additives as inactivating agent - Method validation.
2007
2007
EFFECT OF THE SUBSTITUTION OF MEAT BY A PROTEIN PREPARATION ON THE RHEOLOGICAL PROPERTIES OF FINELY- COMMINUTED SAUSAGE FORCEMEATS
A b s t r a c t . The aim of the performed investigations was to determine the influence of the substitution of the protein… 
2005
2005
Development of Breakfast Sausage Prepared with Freeze-Dried Kimchi Powder
  • Y. Cho
  • 2005
  • Corpus ID: 127718170
This study investigated the optimal amount of FDKP(Freeze Dried Kimchi powder) to be added in BFS(breakfast sausage) in order to… 
2004
2004
A procedure to determine the water-binding capacity of meat trimmings for cooked sausage formulation.
2003
2003
Lipid peroxidation-derived cytotoxic aldehyde, 4-hydroxy-2-nonenal in smoked pork.
2000
2000
Simulation of the wiener sausage
The volume of a region visited by a spherical Brownian particle for a time t, known as the Wiener sausage, is an important random… 
2000
2000
[Nutritional and microbiological profile of soybean sausages available in Costa Rica].
The nutritional and microbiological quality of 80 soybean sausage samples (50% frankfurter and 50% sausage mortadela) was studied… 
1982
1982
Sterilization of Sausage Surface by High Intensity UV-lamp System
(1) UVの食品表面殺菌への適用について,はじめにE. coli, B. subtilis胞子の懸濁液での殺菌効果,次いでソーセージ殺菌装置を試作して,上記の菌で強制汚染させたソーセージ表面の殺菌効果について検討を行なった。(2) E. coliの107… 
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