Changes in Physicochemical, Microbiological and Sensory Properties of Dry-Cured Ham in Processed Sulfur-Fed Pigs
Author:
Affiliation:
1. Department of Food Science & Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Republic of Korea
2. Department of Animal Science & Technology; Konkuk University; Seoul 143-701 Republic of Korea
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12293/fullpdf
Reference69 articles.
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3. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages;Aro Aro;Food Chem.,2010
4. Antioxidant effects of sulfur-containing amino acids;Atmaca;J. Yonsei. Med.,2004
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