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Animal Products
Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages: Dong-Gyun Yim, Kyoung-Hwan Jang, Ku-Young Chung; Asian-Australas J Anim Sci. 2016;29(1):119-125. Published online September 10, 2015; DOI: https://doi.org/10.5713/ajas.15.0180
Crossref 10; Full text PubReader ePub PDF


Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality: Jong-Hyun Jung, Kwan-Seob Shim, Daekeun Shin; Asian-Australas J Anim Sci. 2015;28(5):671-676. Published online March 31, 2015; DOI: https://doi.org/10.5713/ajas.15.0146
Crossref 8; Full text PubReader ePub PDF


Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage: S. K. Jin, J. H. Park; Asian-Australas J Anim Sci. 2013;26(12):1753-1761. Published online December 1, 2013; DOI: https://doi.org/10.5713/ajas.2013.13194
Crossref 6; Full text PubReader ePub PDF


Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages: J. H. Park, S. N. Kang, D. Shin, I. C. Hur, I. S. Kim, S. K. Jin; Asian-Australas J Anim Sci. 2013;26(2):287-294. Published online February 1, 2013; DOI: https://doi.org/10.5713/ajas.2012.12438
Crossref 22; Full text PubReader ePub PDF

Animal Products
Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages: Cunliu Zhou, Lin Zhang, Hui Wang, Conggui Chen; Asian-Australas J Anim Sci. 2012;25(10):1493-1498. Published online August 22, 2012; DOI: https://doi.org/10.5713/ajas.2012.12152
Crossref 7; Full text PubReader ePub PDF


Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage: Sang-Keun Jin, Yeong-Jung Kim, Jae Hong Park, In-Chul Hur, Sang-Hae Nam, Daekeun Shin; Asian-Australas J Anim Sci. 2012;25(9):1329-1337. Published online August 22, 2012; DOI: https://doi.org/10.5713/ajas.2012.12125
Crossref 8; Full text PubReader ePub PDF


Effects of Wheat Fiber, Oat Fiber, and Inulin on Sensory and Physico-chemical Properties of Chinese-style Sausages: S. C. Huang, Y. F. Tsai, C. M. Chen; Asian-Australas J Anim Sci. 2011;24(6):875-880. Published online April 28, 2011; DOI: https://doi.org/10.5713/ajas.2011.10317
Crossref 74; PDF


Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour: M. S. Ali, G. D. Kim, H. W. Seo, E. Y. Jung, B. W. Kim, H. S. Yang, S. T. Joo; Asian-Australas J Anim Sci. 2011;24(3):421-428. Published online February 22, 2011; DOI: https://doi.org/10.5713/ajas.2011.10095
Crossref 16; PDF


Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage (Sucuk): 힇체kr체 Kurt, 횜mer Zorba; Asian-Australas J Anim Sci. 2010;23(8):1105-1111. Published online June 21, 2010; DOI: https://doi.org/10.5713/ajas.2010.90565
Crossref 4; PDF


Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage: K. H. Hah, H. S. Yang, S. J. Hur, S. S. Moon, Y. L. Ha, G. B. Park, S. T. Joo; Asian-Australas J Anim Sci. 2006;19(5):744-750. Published online March 29, 2006; DOI: https://doi.org/10.5713/ajas.2006.744
Crossref 6; PDF


Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins: K. Katayama, K. B. Chin, S. Yoshihara, M. Muguruma; Asian-Australas J Anim Sci. 2006;19(1):102-108. Published online December 6, 2005; DOI: https://doi.org/10.5713/ajas.2006.102
Crossref 14; PDF

Animal Breeding and Genetics
Product Characteristics of Comminuted Sausages as Affected by Various Fat and Moisture Combinations: Koo Bok Chin, Hye Lan Lee, Soon Sil Chun; Asian-Australas J Anim Sci. 2004;17(4):538-542. Published online January 1, 2004; DOI: https://doi.org/10.5713/ajas.2004.538
Crossref 9; PDF


Color Stability of Chinese-Style Sausage Inoculated with Staphylococcus Carnosus and Staphylococcus Xylosus: Hsiu-Lan Guo, Deng-Cheng Liu, Ming-Tsao Chen; Asian-Australas J Anim Sci. 2003;16(4):570-574. Published online January 1, 2003; DOI: https://doi.org/10.5713/ajas.2003.570
Crossref 3; PDF

Animal Products
Nitrate Reduction and Pigment Formation of Chinese-Style Sausage Mixes Caused by Micrococcaceae: H. L. Guo, M. T. Chen, D. C. Liu; Asian-Australas J Anim Sci. 2000;13(8):1173-1177. Published online August 1, 2000; DOI: https://doi.org/10.5713/ajas.2000.1173
Crossref 1; PDF


Biochemical Characteristics of Micrococcus varians, Staphylococcus carnosus and Staphylococcus xylosus and Their Growth on Chinese-Style Beaker Sausage: H. L. Guo, M. T. Chen, D. C. Liu; Asian-Australas J Anim Sci. 2000;13(3):376-380. Published online March 1, 2000; DOI: https://doi.org/10.5713/ajas.2000.376
Crossref 12; PDF

ANIMAL
BIOSCIENCE

Impact Factor: 2.2(Q₂)
SJR: 0.613
(Q₁ in Animal Sci
/ Vet Sci)
Print ISSN: 2765-0189
Online ISSN: 2765-0235

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