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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
Asian-Australas J Anim Sci. 2020;33(5):812-824.   Published online May 28, 2019
DOI: https://doi.org/10.5713/ajas.19.0094

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Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage
Asian-Australasian Journal of Animal Sciences. 2020;33(5):812-824   Crossref logo
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Characterization of fermented Okara powder and its effect on lipid oxidation of emulsion-type pork sausage during cold storage
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Characterization of fermented Okara powder and its effect on lipid oxidation of emulsion-type pork sausage during cold storage
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Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life
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Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage
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Colour parameters of Turkish-type fermented sausage during fermentation and ripening
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