Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage-Reference-Cited by-同舟云学术

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Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage

Published:2016-10-31 Issue:5 Volume:36 Page:601-611
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:

Ham Hyoung-Joo,Kang Geun-Ho,Choi Yun-Sang,Jeong Tae-Jun,Hwang Ko-Eun,Kim Cheon-Jei

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/JAKO201635041708515.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. Dietary inclusion of Artemisia annua improves antioxidant performance, immunoglobulin protein levels, lipid profile, carcass characteristics, meat quality, and histomorphometric features of broiler chickens;Annals of Animal Science;2024-08-29

2. Enhancement of sausages shelf life using natural antimicrobials and propolis extract;Food Science and Biotechnology;2024-06-24

3. Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage;Journal of the Korean Society of Food Science and Nutrition;2021-11-30

4. Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) Fruit Powders;Food Science of Animal Resources;2019-12

5. Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials;Food Control;2019-10

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