Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork-Reference-Cited by-同舟云学术

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Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

Published:2016-12-31 Issue:6 Volume:36 Page:729-736
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Ju Min-Gu,Kim Ji-Han,Jang Hyun-Joo,Yeon Su-Jung,Hong Go-En,Park Woojoon,Seo Han Geuk,Lee Chi-Ho

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201606776008063.pdf

Reference38 articles.

1. Isolation of flavor peptides from raw pork meat and dry-cured ham

2. Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality

3. Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage;Food Science of Animal Resources;2024-07

2. Effects of Pediococcus Acidilactici and Rhizopus Oryzae on Protein Degradation and Flavor Formation in Fermented Mutton Sausages;2024

3. The Effect of the Improvement Technology on the Quality of Midu Pork Roll;Foods;2022-11-17

4. The potential correlation between microbial communities and flavors in traditional fermented sour meat;LWT;2021-09

5. Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage;Journal of Food Science and Technology;2021-07-24

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