Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage-Reference-Cited by-同舟云学术

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Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage

Published:2024-01 Issue:1 Volume:44 Page:146-164
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Woo Seung-Hye^ORCID,Park Min Kyung^ORCID,Kang Min-Cheol^ORCID,Kim Tae-Kyung^ORCID,Kim Yea-Ji^ORCID,Shin Dong-Min^ORCID,Ku Su-Kyung^ORCID,Park HeeJin^ORCID,Lee Heeyoung^ORCID,Sung Jung-Min^ORCID,Choi Yun-Sang^ORCID

Funder

Korea Food Research Institute

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2023.e66

Reference64 articles.

1. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef;Ahn;Food Microbiol,2007

2. Effect of green tea, stinging nettle and olive leaves extracts on the quality and shelf life stability of frankfurter type sausage;Alirezalu;J Food Process Preserv,2017

3. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage;Alirezalu;Food Res Int,2019

4. Isolation of antimicrobial compounds from guava (Psidium guajava L.) and their structural elucidation;Arima;Biosci Biotechnol Biochem,2002

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