Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages-Reference-Cited by-同舟云学术

Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages

Published:2021-12 Issue:1 Volume:10 Page:169-178
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Zhao Lihua¹^ORCID,Sun Xueying¹^ORCID,Wu Jing¹,Su Lin¹,Yang Fan²,Jin Ye¹,Zhang Meizhi³,Ao Changjin⁴

Affiliation:

1. College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot China

2. Erdos Environment Vocational College Erdos China

3. Vocational and Technical College of Inner Mongolia Agricultural University Baotou China

4. College of Animal Science Inner Mongolia Agricultural University Huhhot China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2657

Reference39 articles.

1. Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat

2. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage

3. Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”

4. Effect of tocopherol concentration on rancidity development during frozen storage of a cured and an uncured processed pork product

5. Volatile compounds analysis of dacia sausage, a traditional romanian dry cured sausage. Annals of the University Dunarea de Jos of Galati. Fascicle VI;Ciuciu A. M. S.;Food Technology,2014

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