Animal Bioscience

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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

Anim Biosci. 2016;29(8):1173-1180. Published online November 25, 2015
DOI: https://doi.org/10.5713/ajas.15.0738

Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages

Nana Mikami, Yoshiro Tsukada, Samanthi Wathsala Pelpolage, Kyu-Ho Han, Michihiro Fukushima, Kenichiro Shimada

Heliyon. 2020;6(2):e03379

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Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages

Pil-Nam Seong, Hyun-Woo Seo, Ga-Young Lee, Soo-Hyun Cho, Yoon-Seok Kim, Sun-Moon Kang, Jin-Hyoung Kim, Beom-Young Park, Hoa Van-Ba

Journal of Food Science and Technology. 2016;53(8):3364-3373

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Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages

Marlice Bonacina, Gabriela Smolinski da Silva, Marina Leite Mitterer-Daltoé

Ciência Rural. 2020;50(7):

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Traditional ‘air-dried’ fermented sausages from Central Germany

Friedrich-Karl Lücke, Ingo Vogeley

Food Microbiology. 2012;29(2):242-246

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Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása

Ljiljana Petrović, Tatjana Tasić, Predrag Ikonić, Branislav Šojić, Snežana Škaljac, Bojana Danilović, Marija Jokanović, Vladimir Tomović, Natalija Džinić

Emerging and Traditional Technologies for Safe, Healthy and Quality Food. 2015;221-234

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

J.G. Bloukas, E.D. Paneras, G.C. Fournitzis

Meat Science. 1997;45(2):133-144

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Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

N.G. Liaros, E. Katsanidis, J.G. Bloukas

Meat Science. 2009;83(4):589-598

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Effect of lupin seed proteins on quality characteristics of fermented sausages

E.J. Papavergou, J.G. Bloukas, G. Doxastakis

Meat Science. 1999;52(4):421-427

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Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages

D.S. Tsoukalas, E. Katsanidis, S. Marantidou, J.G. Bloukas

Meat Science. 2011;87(2):140-145

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Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

C. Ruiz-Capillas, M. Triki, A.M. Herrero, L. Rodriguez-Salas, F. Jiménez-Colmenero

Meat Science. 2012;92(2):144-150

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