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For: Tahmouzi S. Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM). J Food Sci Technol 2016;53:381-90. [PMID: 26787957 PMCID: PMC4711412 DOI: 10.1007/s13197-015-1970-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/14/2015] [Accepted: 07/21/2015] [Indexed: 06/05/2023]

For:	Tahmouzi S. Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM). J Food Sci Technol 2016;53:381-90. [PMID: 26787957 PMCID: PMC4711412 DOI: 10.1007/s13197-015-1970-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/14/2015] [Accepted: 07/21/2015] [Indexed: 06/05/2023]

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Cited by Other Article(s)

CURI PN, ALMEIDA ABD, TAVARES BDS, NUNES CA, PIO R, PASQUAL M, SOUZA VRD. Optimization of tropical fruit juice based on sensory and nutritional characteristics. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.24716] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]