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4 in total

1. Microbial profiles of country-cured hams aged in stockinettes, barrier bags, and paraffin wax.

Authors: F A Draughon; C C Melton; D Maxedon
Journal: Appl Environ Microbiol Date: 1981-04 Impact factor: 4.792

2. Gram-positive, catalase-positive cocci from dry cured Iberian ham and their enterotoxigenic potential.

Authors: M Rodríguez; F Núñez; J J Córdoba; E Bermúdez; M A Asensio
Journal: Appl Environ Microbiol Date: 1996-06 Impact factor: 4.792

3. Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage.

Authors: Hyoung-Joo Ham; Geun-Ho Kang; Yun-Sang Choi; Tae-Jun Jeong; Ko-Eun Hwang; Cheon-Jei Kim
Journal: Korean J Food Sci Anim Resour Date: 2016-10-31 Impact factor: 2.622

4. Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage.

Authors: Hyun-Joo Lee; You-Jung Choi; Yang-Il Choi; Jae-Joon Lee
Journal: Korean J Food Sci Anim Resour Date: 2014-08-31 Impact factor: 2.622

4 in total