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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 Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages Traditional ‘air-dried’ fermented sausages from Central Germany Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages Effect of lupin seed proteins on quality characteristics of fermented sausages Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics |