PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.2012.12152201225101493-1498Effect of Amaranthus Pigments on Quality Characteristics of Pork SausagesCunliu Zhou, Lin Zhang, Hui Wang, Conggui Chenhttp://www.ajas.info/upload/pdf/25-193.pdf
Meat Science10.1016/s0309-1740(02)00213-92003644441-449Quality characteristics of Chinese sausages made from PSE porkC.C Kuo, C.Y Chuhttps://api.elsevier.com/content/article/PII:S0309174002002139?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174002002139?httpAccept=text/plain
Meat Science10.1016/s0309-1740(96)00113-11997452133-144Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausagesJ.G. Bloukas, E.D. Paneras, G.C. Fournitzishttps://api.elsevier.com/content/article/PII:S0309174096001131?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174096001131?httpAccept=text/plain
Food Chemistry10.1016/j.foodchem.2007.08.07920081072804-812Effect of hot-boned pork on the quality of hurdle treated pork sausages during ambient temperature (37±1°C) storageR. Thomas, A.S.R. Anjaneyulu, N. Kondaiahhttps://api.elsevier.com/content/article/PII:S0308814607009089?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0308814607009089?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2012.04.0282012922144-150Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristicsC. Ruiz-Capillas, M. Triki, A.M. Herrero, L. Rodriguez-Salas, F. Jiménez-Colmenerohttps://api.elsevier.com/content/article/PII:S0309174012001520?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174012001520?httpAccept=text/plain
Veterinary World10.14202/vetworld.2018.1712-171920181712-1719Effect of different smoking methods on the quality of pork sausagesDebajit Bhuyan, Ankur Das, Saurabh Kumar Laskar, Durlav Prasad Bora, Shantanu Tamuli, Mineswar Hazarikahttp://www.veterinaryworld.org/Vol.11/December-2018/11.pdf, http://www.veterinaryworld.org/Vol.11/December-2018/11.pdf, https://ejmanager.com/editors/ithenticate_check_view_only_report.php?report_id=39077020&jid=2
Radiation Physics and Chemistry10.1016/j.radphyschem.2011.11.03120128181098-1102Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausagesD. Dussault, C. Benoit, M. Lacroixhttps://api.elsevier.com/content/article/PII:S0969806X11004294?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0969806X11004294?httpAccept=text/plain
Food Control10.1016/j.foodcont.2010.04.005201021101331-1337Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storageRuiz-Capillas Claudia, Jiménez-Colmenero Franciscohttps://api.elsevier.com/content/article/PII:S0956713510001179?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0956713510001179?httpAccept=text/plain
International Journal of Food Science & Technology10.1111/ijfs.139692018542550-557Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausagesChang Hoon Lee, Koo Bok Chinhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fijfs.13969, http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13969/fullpdf
Journal of the Science of Food and Agriculture10.1002/jsfa.16612004845423-426Effect of melon seed meal addition on some quality characteristics of chicken sausagesSamuel S Abiola, Elizabeth I Kadiri, Talubi T Kareemhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.1661, https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.1661, http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.1661/fullpdf