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Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder: Zhuang Zhuang Qiu, Koo Bok Chin; Asian-Australas J Anim Sci. 2020;33(9):1470-1476. Published online May 12, 2020; DOI: https://doi.org/10.5713/ajas.20.0132
Web of Science 5 Crossref 7; Full text PubReader 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

ANIMAL
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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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