Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage-Reference-Cited by-同舟云学术

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Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage

Published:2017-02-28 Issue:1 Volume:37 Page:10-17
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:

Seong Pil-Nam,Ba Hoa Van,Kim Yoon-Seok,Kang Sun-Moon,Cho Soo-Hyun,Kim Jin-Hyoung,Park Beom-Young,Kang Geun-Ho,Moon Sung-Sil,Seo Hyun-Woo

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/JAKO201711656579336.pdf

Cited by 11 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. Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage;International Journal of Food Science;2024-03-27

2. Evaluation of kamaboko quality characteristics when it is produced using sorghum distillers grains;Journal of Food Processing and Preservation;2022-01-10

3. Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation;Food Science & Nutrition;2021-07-26

4. Toward improvements for enhancement the productivity and color value of Monascus pigments: a critical review with recent updates;Critical Reviews in Food Science and Nutrition;2021-06-16

5. Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores;Frontiers in Microbiology;2021-05-24

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