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Characterization of exopolysaccharide-producing lactic acid bacteria from Taiwanese ropy fermented milk and their application in low-fat fermented milk
Ker-Sin Ng, Yu-Chun Chang, Yen-Po Chen, Ya-Hsuan Lo, Sheng-Yao Wang, Ming-Ju Chen
Anim Biosci. 2022;35(2):281-289.  Published online August 25, 2021
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Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder
Zhuang Zhuang Qiu, Koo Bok Chin
Asian-Australas J Anim Sci. 2020;33(9):1470-1476.  Published online May 12, 2020
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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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Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage
Dong Hyun Kim, Dong Min Shin, Han Geuk Seo, Sung Gu Han
Asian-Australas J Anim Sci. 2019;32(8):1195-1204.  Published online January 4, 2019
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Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan
Chang Hoon Lee, Koo Bok Chin
Asian-Australas J Anim Sci. 2019;32(1):144-151.  Published online November 28, 2018
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Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties
Akhilesh K. Verma, Manish Kumar Chatli, Devendra Kumar, Pavan Kumar, Nitin Mehta
Asian-Australas J Anim Sci. 2015;28(2):252-259.  Published online December 23, 2014
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Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage
Muhlisin, S. M. Kang, W. H. Choi, K. T. Lee, S. H. Cheong, S. K. Lee
Asian-Australas J Anim Sci. 2012;25(5):725-732.  Published online April 23, 2012
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Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
M. S. Ali, G. D. Kim, H. W. Seo, E. Y. Jung, B. W. Kim, H. S. Yang, S. T. Joo
Asian-Australas J Anim Sci. 2011;24(3):421-428.  Published online February 22, 2011
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Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Mohammad P. U. Nisar, M. K. Chatli, D. K. Sharma, J. Sahoo
Asian-Australas J Anim Sci. 2010;23(10):1380-1385.  Published online August 20, 2010
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Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-fat Ground Pork Patties
Manish Kumar, B. D. Sharma, R. R. Kumar
Asian-Australas J Anim Sci. 2007;20(4):588-597.  Published online January 24, 2007
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Animal Breeding and Genetics
Quality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate
Manish Kumar, B. D. Sharma
Asian-Australas J Anim Sci. 2003;16(4):588-595.  Published online January 1, 2003
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Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin, B. K. Chung
Asian-Australas J Anim Sci. 2003;16(2):261-265.  Published online January 1, 2003
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 Print ISSN: 2765-0189
Online ISSN: 2765-0235

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