Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage-Reference-Cited by-同舟云学术

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Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

Published:2014 Issue:1 Volume:56 Page:21
ISSN:2055-0391
Container-title:Journal of Animal Science and Technology
language:en
Short-container-title:Journal of Animal Science and Technology

Author:

Kim Ji-Han,Pyun Chang-Won,Hong Go-Eun,Kim Soo-Ki,Yang Cheul-Young,Lee Chi-Ho

Publisher

Springer Science and Business Media LLC

Subject

Veterinary (miscalleneous),Biochemistry, Genetics and Molecular Biology (miscellaneous),Animal Science and Zoology,Ecology,Food Science

Reference23 articles.

1. Antioxidant Activity of Phytoestrogenic Isoflavones

2. Changes in the Quality of Loin from Pigs Supplemented with Dietary Methyl Sulfonyl Methane during Cold Storage

3. Effect of calf feeding regimes and diet EDTA on physico-chemical characteristics of veal stored under modified atmospheres

4. EFFECT OF ELECTRICAL STUNNING ON POSTMORTEM BIOCHEMICAL CHANGES AND TENDERNESS IN BROILER BREAST MUSCLE

5. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages

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. Effects of lotus rhizome root powder made by different levels and drying methods on the physicochemical properties and antioxidant activity of regular‐fat model sausages;International Journal of Food Science & Technology;2022-02-12

2. Dietary inclusion of mineral detoxified nano-sulfur dispersion on growth performance, fecal score, fecal microbiota, gas emission, blood profile, nutrient digestibility, and meat quality in finishing pigs;Canadian Journal of Animal Science;2021-12-01

3. Application of the Dietary Processed Sulfur Supplementation for Enhancing Nutritional and Functional Properties of Meat Products;Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security;2021

4. Effects of non-meat proteins on the quality of fermented sausages;Foods and Raw Materials;2020-09-30

5. Improvement of storage resistance of sausage products to micellar mushrooms by synthetic protective shrinks;Ukrainian Journal of Ecology;2020-08-10

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