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 2015 Mar 31     DOI: https://doi.org/10.5713/ajas.15.0146
Citations to this article as recorded by Crossref logo
Improvement of the quality and the shelf life of reduced-nitrites turkey meat sausages incorporated with carotenoproteins from blue crabs shells
Marwa Hamdi, Rim Nasri, Nawel Dridi, Hafedh Moussa, Lotfi Ashour, Moncef Nasri
Food Control.2018; 91: 148.     CrossRef
Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
P.E.S. Munekata, R. Domínguez, D. Franco, R. Bermúdez, M.A. Trindade, Jose M. Lorenzo
Meat Science.2017; 124: 54.     CrossRef
Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages
Pil-Nam Seong, Hyun-Woo Seo, Ga-Young Lee, Soo-Hyun Cho, Yoon-Seok Kim, Sun-Moon Kang, Jin-Hyoung Kim, Beom-Young Park, Hoa Van-Ba
Journal of Food Science and Technology.2016; 53(8): 3364.     CrossRef