Survivability of Clostridioides difficile spores in fermented pork summer sausage during refrigerated storage by Genevieve Flock, Hsin-Bai Yin, Chi-Hung Chen, Abraham Joseph Pellissery, Kumar Venkitanarayanan

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Effect of different smoking methods on the quality of pork sausages by Debajit Bhuyan, Ankur Das, Saurabh Kumar Laskar, Durlav Prasad Bora, Shantanu Tamuli, Mineswar Hazarika

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Antioxidant Activities of Nakai Extract and Its Application to the Pork Sausages by J. H. Park, S. N. Kang, D. Shin, I. C. Hur, I. S. Kim, S. K. Jin

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Qualidade higiênico-sanitária e prevalência de sorovares de Salmonella em linguiças frescais produzidas artesanalmente e inspecionadas, comercializadas no oeste do Paraná, Brasil... by Marinêz de Souza, Fabiana Gisele da Silva Pinto, Eliana Almeida Mira de Bona, Alexandre Carvalho de Moura

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Effects of Chitosan on <i>Clostridium perfringens</i> and Application in the Preservation of Pork Sausage by Shun-Hsien Chang, Ching-Hung Chen, Guo-Jane Tsai

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Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle by Geon Ho Kim, Koo Bok Chin

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Effect of Pigments on Quality Characteristics of Pork Sausages by Cunliu Zhou, Lin Zhang, Hui Wang, Conggui Chen

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Effects of Rosemary (Rosmarinus officinalis L.) and Green Tea (Camellia sinensis L.) Extracts on Sensory Properties and Shelf-Life of Fresh Pork Sausage during Long-Term Frozen Sto... by A.J. Pham, J.B. Williams, N. Dhowlaghar, S. Kin, Saxon M. Perez, Wes Schilling, Yan Campbell, Youling L. Xiong

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Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage by Geon Ho Kim, Koo Bok Chin

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Definition of a standard protocol to determine the growth potential of Listeria monocytogenes and Yersinia enterocolitica in pork sausage produced in Abruzzo Region, Italy by Anna Franca Sperandii, Diana Neri, Romina Romantini, Gino Angelo Santarelli, Vincenza Prencipe

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Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage by A.C. Tolentino, A. J. Pham-Mondala, J. B. Williams, N. Dhowlaghar, Thu Dinh, Wes Schilling, Yan Campbell, Youling L. Xiong

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Hyperspectral Imaging Combined with Machine Learning Can Be Used for Rapid and Non-Destructive Monitoring of Residual Nitrite in Emulsified Pork Sausages by Woo-Young Son, Mun-Hye Kang, Jun Hwang, Ji-Han Kim, Yash Dixit, Hyun-Wook Kim

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Physico-Chemical Characteristics of Pork Sausage during Refrigerated Storage by S. Wilfred Ruban, Kalaikannan. A and V. Appa Rao

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Development of Chinese-Style Sausage Enriched with Djulis (<i>Chenopodium formosanum</i> Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People’s Traditiona... by Pei-Ling Chung, Ku-Sang Lufaniyao, Mohsen Gavahian

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Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages by Sang-Keun Jin, So-Ra Ha, Sun-Jin Hur, Jung-Seok Choi

Subjects: “…Emulsion-type Pork Sausage…”
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Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork... by Geon Ho Kim, Koo Bok Chin

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Disinfectant and Antimicrobial Susceptibility Studies of <em>Staphylococcus aureus</em> Strains and ST398-MRSA and ST5-MRSA Strains from Swine Mandibular Lymph Node Tissue, Commerc... by Ross C. Beier, Kathleen Andrews, Michael E. Hume, Muhammad Umar Sohail, Roger B. Harvey, Toni L. Poole, Tawni L. Crippen, Robin C. Anderson

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In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study by Siwen Xue, Jun-young Park, Jacob R. Tuell, Jacob M. Maskal, Jay S. Johnson, Thu Dinh, Yuan H. Brad Kim

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Physicochemical and sensory characteristics of reduced fat-low sugar Chinese pork sausage as produced by chitooligosaccharide using commercial pectinase hydrolysis by Phunicha Boonviset, Tantawan Pirak

Subjects: “…reduced fat-low sugar chinese pork sausage…”
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Potential Use of <i>Lactiplantibacillus plantarum BCC 4352</i> as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham) by Yutthana Kingcha, Laphaslada Pumpuang, Saowalak Adunphatcharaphon, Kanittha Chantarasakha, Pannita Santiyanont, Manadsaree Klomtun, Thitiphorn Janyaphisan, Kittima Kongtong, Natthaporn Phonsatta, Atikorn Panya, Wonnop Visessanguan, Awanwee Petchkongkaew, Weerapong Woraprayote

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