Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage-Reference-Cited by-同舟云学术

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Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage

Published:2016-10-31 Issue:5 Volume:36 Page:656-664
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:

Jin Sang Keun,Choi Jung Seok,Lee Seung Jae,Lee Seung Yun,Hur Sun Jin

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/JAKO201635041717530.pdf

Cited by 18 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. Evaluation of the Antioxidant Activity of Rosemary Powder and Its Application to Pork Patties as an Antioxidant during Refrigerated Storage;Journal of the Korean Society of Food Science and Nutrition;2024-03-31

2. Comparative antioxidant effect of ascorbic acid and rosemary extract;Theory and practice of meat processing;2023-10-09

3. Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages;Meat Science;2023-08

4. Enhancement of Chemical, Nutritional Status, and Quality of Low-Fat Mortadella Made From Mechanically Deboned and Whole Chicken Meat With the Addition of Flaxseed and Thyme Oils.;Jordan Journal of Agricultural Sciences;2023-03-01

5. The Effect of the Combination of Rosemary Extract and Green Tea Extract on Nitrosamine Content, Microbiological, Physicochemical and Sensorial Properties of Heat-Treated Sucuk;Kafkas Universitesi Veteriner Fakultesi Dergisi;2023

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