Contact and support
Need help, have a question, or want to contact the ResearchHub team?
© 2026 ResearchHub. Built for responsible scholarly connection.
Privacy-aware community infrastructureResearch graph
References from Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’. Local targets link to admitted publications; unresolved targets remain external evidence.
Quality traits of boneless rib cut (L. dorsi muscle) from Nelore young bulls
10.1590/s0101-20611998000200012 · 1998 · External reference
Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
10.1016/j.meatsci.2003.10.011 · 2004 · External reference
Unresolved reference
2001 · External reference
Multivariate data analysis of cavourmas – A Greek cooked meat product
10.1016/s0309-1740(99)00073-x · 2000 · External reference
Unresolved reference
2000 · External reference
Natural antioxidants in the prevention of lipid oxidation in ovine meat charqui
10.4260/bjft2010130200011 · 2010 · External reference
Unresolved reference
2001 · External reference
Unresolved reference
1998 · External reference
Aproveitamento agroindustrial de resíduos sólidos provenientes do melão minimamente processado
10.1590/s0101-20612008000300033 · 2008 · External reference
Development of goat pâté prepared with ‘variety meat’
10.1016/j.smallrumres.2011.03.016 · 2011 · External reference
Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage
10.1016/j.meatsci.2008.02.011 · 2008 · External reference
Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés
10.1016/j.meatsci.2011.11.034 · 2012 · External reference
Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté
10.1016/j.meatsci.2004.05.007 · 2004 · External reference
Physicochemical properties and oxidative stability of liver pâté as affected by fat content
10.1016/j.foodchem.2004.08.014 · 2005 · External reference
Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté
10.1016/j.meatsci.2006.04.010 · 2006 · External reference
Unresolved reference
2011 · External reference
Effects of storage conditions on quality characteristics of bologna sausages made with citrus fiber
10.1111/j.1365-2621.2003.tb05737.x · 2003 · External reference
Effect of mincing degree on color properties in pork meat
10.1002/1520-6378(200010)25:5<376::aid-col9>3.0.co;2-h · 2000 · External reference
Quality characteristics of ostrich liver pâté
10.1111/j.1365-2621.2004.tb15519.x · 2004 · External reference
SISVAR: A program for statistical analysis and teaching
2008 · External reference
Shelf life determination using sensory evaluation scores: A general Weibull modeling approach
10.1016/j.cie.2006.04.005 · 2006 · External reference
Simple method for the isolation and purification of total lipids from animal tissues
10.1016/s0021-9258(18)64849-5 · 1957 · External reference
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
10.1016/j.meatsci.2010.02.008 · 2010 · External reference
Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: Effects on colour, texture and microbiological quality
10.1016/j.meatsci.2003.09.005 · 2004 · External reference
The use and control of nitrate and nitrite for the processing of meat products
10.1016/j.meatsci.2007.05.030 · 2008 · External reference
Food-grade proteins from animals by-products: Their usage and detection methods
2011 · External reference
Use of sensory data in the shelf life testing of foods: Principles and graphical methods for evaluation
1988 · External reference
Meat goats and sheep: Processing and manufacturing of products
2007 · External reference
Unresolved reference
1991 · External reference
Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children
10.1016/j.foodchem.2007.07.074 · 2008 · External reference
Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant
10.1016/s0309-1740(02)00051-7 · 2003 · External reference
Introduction – Offal meat: Definitions, regions, cultures, and generalities
2011 · External reference
Modification of physico-chemical and colour parameters during the marketing of ‘Paté’
10.1016/0309-1740(94)00081-h · 1995 · External reference
Colour and colour stability of dry-cured ham
1992 · External reference
Influence of packaging and storage temperature on cured pork blood sausage shelf-life
1998 · External reference
Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids
10.1016/j.meatsci.2008.05.012 · 2008 · External reference
Quality and shelf life of duck liver patê as influenced by dietary supplementation with α-tocopheryl acetate and various fat sources
10.1111/j.1365-2621.2003.tb08245.x · 2003 · External reference
Microbiological and sensory changes in “Morcilla de Burgos” preserved in air, vacuum and modified atmosphere packaging
10.1016/j.meatsci.2005.03.028 · 2005 · External reference
Physico-chemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage
10.1016/s0309-1740(02)00296-6 · 2003 · External reference
Cured meat products without direct addition of nitrate or nitrite: What are the issues?
10.1016/j.meatsci.2007.03.025 · 2007 · External reference
Effect of sulfanilamide on the TBA values of cures meats
10.1111/j.1365-2621.1985.tb13332.x · 1985 · External reference
Blood sausage technology
1990 · External reference
Chemistry of the 2-thiobarbituric acid test for determination of oxidative rancity in foods. II: Formation of the TBA malonaldehyde complex without acid-heat treatment
10.1002/jsfa.2740150904 · 1964 · External reference
Innovations in value-addition of edible meat by-products
10.1016/j.meatsci.2012.04.004 · 2012 · External reference
Quality of ham pâté containing bovine globin and plasma as fat replacers
10.1016/j.meatsci.2004.12.013 · 2003 · External reference
Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham
10.1016/j.lwt.2006.03.024 · 2007 · External reference
Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés
10.1016/j.meatsci.2011.12.001 · 2012 · External reference
Lipid and colour stability of Milano-type sausages: Effect of packing conditions
10.1016/s0309-1740(01)00152-8 · 2002 · External reference
