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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

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Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages
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Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages
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Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages
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Effect of lupin seed proteins on quality characteristics of fermented sausages
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Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása
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Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages
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Factors Influence the Quality and Safety of Fermented Sausages
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Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae)
Food Science and Biotechnology. 2016;25(6):1605-1611   Crossref logo
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Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages
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Traditional ‘air-dried’ fermented sausages from Central Germany
Food Microbiology. 2012;29(2):242-246   Crossref logo
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