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Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
Ko-Eun Hwang, Tae-Kyung Kim, Hyun-Wook Kim, Dong-Ho Seo, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi
Anim Biosci. 2018;31(8):1358-1365.   Published online January 26, 2018
DOI: https://doi.org/10.5713/ajas.17.0767

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Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
Asian-Australasian Journal of Animal Sciences. 2018;31(8):1358-1365   Crossref logo
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Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage
Food Control. 2003;14(1):7-12   Crossref logo
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Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage
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Effect of Water Extract ofUrtica dioicaL. on Lipid Oxidation and Color of Cooked Pork Sausage
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Effect of carboxy-hemoglobin on color stability of cooked pork sausage
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Nitrite formation from vegetable sources and its use as a preservative in cooked sausage
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Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage
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Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO 4 , rapeseed oil and vitamin E
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A. 1998;207(5):363-368   Crossref logo
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Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system
Meat Science. 2011;88(1):139-144   Crossref logo
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Effect of nitrate on residual nitrite decomposition rate in cooked cured pork
Meat Science. 2017;129:135-139   Crossref logo
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