Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages-Reference-Cited by-同舟云学术

Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages

Published:2022-02-01 Issue: Volume: Page:1-9
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Serikkyzy Mira¹,Jumabekova Gulzira¹,Zheldybayeva Ainur¹,Matibayeva Ainur²,Omirbay Roza¹,Balev Desislav³

Affiliation:

1. Department of Food Safety and Quality, Almaty Technological University, Almaty, Republic of Kazakhstan

2. Department of Food Technology, Almaty Technological University, Almaty, Republic of Kazakhstan

3. Department of Technology of Meat and Fish Products, University of Food Technologies, Plovdiv, Republic of Bulgaria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2034695

Reference23 articles.

1. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

2. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

3. BusinesStat. (2020). Market analysis of sausages and meat specialties in Russia in 2014–2018, forecast for 2019–2023. Retrieved from https://marketing.rbc.ru/research/38824/

4. Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

5. Fatty-Acid Composition of Lipids as Functional Purpose Indicator of Poultry Meat Products from: Theoretical and Practical Aspects

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1. Effectiveness of digital traceability in long-term storage of semi-smoked sausages;The Journal of Almaty Technological University;2024-06-17

2. Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions;International Journal of Food Science & Technology;2024-03-03

3. Improvement of meat product traceability system using digital technologies;The Journal of Almaty Technological University;2023-12-22