Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder-Reference-Cited by-同舟云学术

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Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder

Published:2018-10 Issue:5 Volume:38 Page:912-926
ISSN:1225-8563
Container-title:Korean journal for food science of animal resources
language:en
Short-container-title:Korean J Food Sci Anim Resour

Author:

Yoon Ji Yeol,Kim Dongwook,Kim Eun-Bae,Lee Sung-Ki,Lee Mooha,Jang Aera

Funder

Rural Development Administration

Ministry of Science ICT and Future Planning"

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.2018.e24

Reference35 articles.

1. Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat;Ahmad;Meat Sci,2007

2. Physicochemical and microbiological properties of fermented lamb sausages using probiotic Lactobacillus plantarum IIA-2C12 as starter culture;Arief;Procedia Environ Sci,2014

3. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages;Aro;Food Chem,2010

4. The effect of yeast extract addition on quality of fermented sausages at low NaCl content;Campagnol;Meat Sci,2011

Cited by 5 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 dietary supplementation of Pediococcus pentosaceus strains from kimchi in weaned piglet challenged with Escherichia coli and Salmonella enterica;Journal of Animal Science and Technology;2023-05

3. Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells;Food Science of Animal Resources;2021-03

4. Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea;Food Science and Biotechnology;2020-04-15

5. Development of Kinetic Models and Their Applications to Describe the Resistance of Listeria monocytogenes in Napa Cabbage Kimchi to Fermentation Conditions;Food Science and Technology Research;2020

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