Changes in Various Quality Characteristics of Short-ripened Salami During Storage at Chilled or Room Temperatures-Reference-Cited by-同舟云学术

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Changes in Various Quality Characteristics of Short-ripened Salami During Storage at Chilled or Room Temperatures

Published:2009-02-28 Issue:1 Volume:29 Page:24-33
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:

Lee Keun-Taik,Lee Youn-Kyu,Son Se-Kwang,Choi Suk-Ho,Lee Seung-Bae

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/JAKO200909651053509.pdf

Reference27 articles.

1. The effect of paprika, garlic and salt on rancidity in dry sausages

2. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

3. Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products

4. Effects of starter cultures on the formation of flavour compounds in dry sausage

Cited by 4 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. Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage;KOREAN J FOOD SCI AN;2018

2. Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages;International Journal of Food Science & Technology;2015-10-31

3. Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening;Korean Journal for Food Science of Animal Resources;2015-06-30

4. Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage;Meat Science;2013-03

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