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Sequential use of real-time polymerase chain reaction and enzyme-linked immunosorbent assay techniques verifies adulteration of fermented sausages with chicken meat
Hakan Benli, Elif Barutçu
Anim Biosci. 2021;34(12):1995-2002.  Published online June 23, 2021
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Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product
Supaluk Sorapukdee, Sujitta Jansa, Pussadee Tangwatcharin
Asian-Australas J Anim Sci. 2019;32(11):1763-1775.  Published online March 7, 2019
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Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
Małgorzata Karwowska, Zbigniew J. Dolatowski
Asian-Australas J Anim Sci. 2017;30(1):85-93.  Published online April 22, 2016
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Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages
Pil-Nam Seong, Hyun-Woo Seo, Sun-Moon Kang, Yoon-Seok Kim, Soo-Hyun Cho, Jin-Hyoung Kim, Van-Ba Hoa
Asian-Australas J Anim Sci. 2016;29(8):1173-1180.  Published online November 25, 2015
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Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages
Dong-Gyun Yim, Kyoung-Hwan Jang, Ku-Young Chung
Asian-Australas J Anim Sci. 2016;29(1):119-125.  Published online September 10, 2015
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Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage (Sucuk)
힇체kr체 Kurt, 횜mer Zorba
Asian-Australas J Anim Sci. 2010;23(8):1105-1111.  Published online June 21, 2010
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