 |
|
Efficiency of Hurdle Technology Applied to Raw Cured Meat (Si-Raw) Processing
Ming-Tsao Chen (Chen MT), Young-Sun Lin (Lin YS), Hung-Tsung Tsai (Tsai HT), Hsiu-Lan Kuo (Kuo HL)
Asian-Australas J Anim Sci. 2002;15(11):1646-1652. Published online 2002 Jan 1 DOI: https://doi.org/10.5713/ajas.2002.1646
|
|
Citations to this article as recorded by
 The evaluation of the three edible tissues of dead adult Chinese mitten crabs (Eriocheir sinensis) freshness in harvest season, based on the analysis of TVBN and biogenic amine
Xiaozhen Yang, Jinbiao Zhang, Yongxu Cheng
SpringerPlus.2016;[Epub] CrossRef Food Preservation by Hurdle Technology: A Review of Different Hurdle and Interaction with Focus on Foodstuffs
Zeinab Rostami, Muhammad Ayaz , Muhammad Khan, Abhay Mishra, Shilan Rashidzadeh, Mohammad Shariati
Journal of Pure and Applied Microbiology.2016; 10(4): 2633. CrossRef Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety
Shruti Shukla, Jong Suk Lee, Hae‐Kyong Park, Jung‐Ah Yoo, Sung‐Yong Hong, Jong‐Kyu Kim, Myunghee Kim
Journal of Food Science.2015;[Epub] CrossRef
|