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  • noun

Synonyms for frankfurter

a smooth-textured sausage of minced beef or pork usually smoked

References in periodicals archive ?
Apparently, regular fat frankfurters containing 10% to 20% of high-fiber nata offered quality that was comparable to the control.
In one of its recommendations, it suggests eating two frankfurters, half a cup of carrots and a cup of broccoli or cabbage, with vanilla ice cream for pudding.
German voices abound and the aroma of cooking pretzels and frankfurter and the clink of large beer glasses drift across the square where she presides.
The software program was first used to estimate the apparent thermal diffusivity and surface heat transfer coefficients that occur during the heating and cooling of frankfurters.
that can be everything from one made without any meat to one made with duck meat, then here are a few frankfurter outlets worth consideration:
Its ever-expanding array of products currently includes frankfurters, burgers, roasts, sausages, deli slices and loaves.
During the study, researchers evaluated different power and time combinations of microwave oven heating for inactivation of Listeria monocytogenes on inoculated and stored frankfurters.
monocytogenes has occasionally compromised the safety of ready-to-eat (RTE) foods such as frankfurters.
Five years ago, over frankfurters and beer at a hot dog stand on Ventura Boulevard, aerospace consultants David Haberman and David Walker decided to take a chance.
we also evaluate the performance of individual sectors in the market (sliced lunch meat, bacon, refrigerated and frozen frankfurters, dinner sausages, breakfast sausage/ham, non-sliced lunch meat, and frozen sausages), and provides information about the major companies and brands (almost half of the market is controlled by Kraft, Sara Lee, ConAgra, Hormel, and Johnsonville).
Table 50: US Leading Frozen Frankfurters Brands (2007):
Chipper Club has teamed up with Herta Frankfurters to give THREE lucky members the chance to win a fantastic Summer Sports Set worth pounds 200.
The treatments were applied as dipping solutions on commercial frankfurters inoculated with cultures of L.
And the gel-like texture of frankfurters means most of the fat stays inside after cooking.
Then they intended to use this treated beef in making such emulsion-type products as frankfurters.