Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.

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Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage.

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Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.

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2015 nî lūn-bûn

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2015年の論文

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2015年学术文章

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Beneficial Effects of Traditio ...... ristics of Fermented Sausages.

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Beneficial Effects of Traditio ...... ristics of Fermented Sausages.

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Beneficial Effects of Traditio ...... ristics of Fermented Sausages.

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Beneficial Effects of Traditio ...... ristics of Fermented Sausages.

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Beneficial Effects of Traditio ...... ristics of Fermented Sausages.

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Beneficial Effects of Traditio ...... ristics of Fermented Sausages.

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P1476

Beneficial Effects of Traditio ...... ristics of Fermented Sausages.

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P2093

Hyun-Woo Seo

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Jin-Hyoung Kim

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Pil-Nam Seong

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Soo-Hyun Cho

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Sun-Moon Kang

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Van-Ba Hoa

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Yoon-Seok Kim

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Effects of soy and other natural products on LDL:HDL ratio and other lipid parameters: a literature review.

Dietary vitamin E and selenium and toxicity of nitrite and nitrate.

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics.

Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant.

Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening.

Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants.

Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage.

Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters.

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scholarly article

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10.5713/AJAS.15.0738

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2015-11-25T00:00:00Z

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26954136

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4932572

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Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.

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P2860

P2860

Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.

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P1476

P2093

P2860

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P932