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Animal Products
Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage
Jeeyeon Lee, Eunji Gwak, Heeyoung Lee, Jimyeong Ha, Soomin Lee, Sejeong Kim, Mi-Hwa Oh, Beom-Young Park, Kyoung-Hee Choi, Yohan Yoon
Asian-Australas J Anim Sci. 2017;30(3):432-438.  Published online October 5, 2016
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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
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Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage
Hengyue Zhou, Xinbo Zhuang, Changyu Zhou, Daming Ding, Chunbao Li, Yun Bai, Guanghong Zhou
Received February 1, 2019  Accepted May 28, 2019  
DOI: https://doi.org/10.5713/ajas.19.0094    [Accepted]
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