CrossRef Text and Data Mining
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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

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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   Crossref logo
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Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages
Marta Laranjo, Ana Cristina Agulheiro-Santos, Maria Eduarda Potes, Maria João Cabrita, Raquel Garcia, Maria João Fraqueza, Miguel Elias
Food Control. 2015;56:119-127   Crossref logo
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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):   Crossref logo
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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   Crossref logo
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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   Crossref logo
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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   Crossref logo
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Factors Influence the Quality and Safety of Fermented Sausages
Osman Ahmed Osman, Abdel Moneim Elhadi Sulieman
African Fermented Food Products- New Trends. 2022;219-233   Crossref logo
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Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae)
Ju-Hui Choe, Hack-Youn Kim
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
J.G. Bloukas, E.D. Paneras, G.C. Fournitzis
Meat Science. 1997;45(2):133-144   Crossref logo
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Traditional ‘air-dried’ fermented sausages from Central Germany
Friedrich-Karl Lücke, Ingo Vogeley
Food Microbiology. 2012;29(2):242-246   Crossref logo
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