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Animal Products
Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage
Sang-Keun Jin, Sun-Jin Hur, Dong-Gyun Yim
Asian-Australas J Anim Sci. 2020;33(10):1666-1673.  Published online January 2, 2019
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Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage
Jeeyeon Lee, Eunji Gwak, Heeyoung Lee, Jimyeong Ha, Soomin Lee, Sejeong Kim, Mi-Hwa Oh, Beom-Young Park, Kyoung-Hee Choi, Yohan Yoon
Asian-Australas J Anim Sci. 2017;30(3):432-438.  Published online October 5, 2016
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Evaluation of Salmonella Growth at Low Concentrations of NaNO2 and NaCl in Processed Meat Products Using Probabilistic Model
E. Gwak, H. Lee, S. Lee, M-H. Oh, B-Y. Park, J. Ha, J. Lee, S. Kim, Y. Yoon
Asian-Australas J Anim Sci. 2016;29(7):1013-1021.  Published online December 15, 2015
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ANIMAL
BIOSCIENCE

Impact Factor: 2.2(Q2)
SJR: 0.613
(Q1 in Animal Sci
/ Vet Sci)
 Print ISSN: 2765-0189
Online ISSN: 2765-0235

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