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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 Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages Effect of lupin seed proteins on quality characteristics of fermented sausages Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages Factors Influence the Quality and Safety of Fermented Sausages Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae) Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages Traditional ‘air-dried’ fermented sausages from Central Germany |