Author:
Kim Hyun-Jun,Kang Suk Nam,Yim Dong Gyun
Reference29 articles.
1. The ferric reducing ability of plasma (FRAP) as a measure of;I F F Benzie;Antioxidant Power": The FRAP Assay,1996
2. Investigation of the effect of sumac extract and BHT addition on the quality of sucuk (Turkish dry-fermented sausage);H Bozkurt;Journal of the Science of Food and Agriculture,2006
3. Finite element model of salami ripening process and successive storage in package;C Cevoli;Journal of Food Engineering,2014