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Academic literature on the topic 'Chicken sausage'
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Journal articles on the topic "Chicken sausage"
Herlina, Herlina, Satriya Bayu Aji, and Bambang Herry Purnomo. "Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 1 (2021): 67–77. http://dx.doi.org/10.21776/ub.industria.2021.010.01.8.
Full textSwastike, W., E. Suryanto, Rusman, et al. "The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder." Food Research 5, S2 (2021): 113–19. http://dx.doi.org/10.26656/fr.2017.5(s2).019.
Full textArifin, Norlelawati, Nurhani Fatihah Mohd Hanifah, and Hanis Nadia Yahya. "Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution." Malaysian Journal of Science Health & Technology 7, no. 1 (2021): 34–42. http://dx.doi.org/10.33102/mjosht.v7i1.137.
Full textNingsi, Sakina, John E. G. Rompis, E. H. B. Sondakh, and Nova Lontaan. "PENGARUH PENGGUNAAN TAHU SEBAGAI EXTENDER TERHADAP SIFAT ORGANOLEPTIK SOSIS AYAM." ZOOTEC 37, no. 2 (2017): 341. http://dx.doi.org/10.35792/zot.37.2.2017.16152.
Full textBorty, Shuvho Chakra, Md Hiron Khan, Tanvir Ahammed, et al. "Microbial and sensory evaluation of Bangladeshi frozen chicken sausage." Asian Journal of Medical and Biological Research 1, no. 3 (2016): 463–70. http://dx.doi.org/10.3329/ajmbr.v1i3.26463.
Full textRamezani, Houra, Khadijeh Abhari, Zahra Pilevar, Hosseini Hedayat, and Abdorreza Mohammadi. "Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage." Foods and Raw Materials 8, no. 1 (2020): 107–14. http://dx.doi.org/10.21603/2308-4057-2020-1-107-114.
Full textIsmanto, Arif, and Sitiani Subaihah. "Sifat fisik, Organoleptic dan Aktivitas Antioksidan Sosis Ayam dengan Penambahan Ekstrak Daun Sirsak (Annona muricata l.)." Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) 10, no. 1 (2020): 45. http://dx.doi.org/10.46549/jipvet.v10i1.84.
Full textSAMAXA, RONALD GAELEKOLWE, MAITSHWARELO IGNATIUS MATSHEKA, SUNUNGUKO WATA MPOLOKA, and BERHANU ABEGAZ GASHE. "Prevalence and Antimicrobial Susceptibility of Salmonella Isolated from a Variety of Raw Meat Sausages in Gaborone (Botswana) Retail Stores." Journal of Food Protection 75, no. 4 (2012): 637–42. http://dx.doi.org/10.4315/0362-028x.jfp-11-438.
Full textWulandari, Dwi, Yuny Erwanto, Yudi Pranoto, Rusman Rusman, and Sugiyanto Sugiyanto. "Quality of Chicken Sausage Coated by Transglutaminase-Crosslinked Bovine Split Hide Gelatin and Soy Protein Isolate Edible Film During Chilled Storage." Jurnal Ilmu dan Teknologi Hasil Ternak 15, no. 3 (2020): 142–51. http://dx.doi.org/10.21776/ub.jitek.2020.015.03.2.
Full textIsmanto, Arif, and Deny Sumarna. "PENGARUH PENAMBAHAN KARAGINAN DENGAN LEVEL YANG BERBEDA TERHADAP KOMPOSISI KIMIA, KUALITAS FISIK, SENSORIS DAN MIKROSTRUKTUR SOSIS AYAM." Buletin Peternakan 40, no. 1 (2016): 57. http://dx.doi.org/10.21059/buletinpeternak.v40i1.9213.
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