Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders
Abstract This study investigated the potential of Chinese cabbage and radish powders as natural sources of nitrite in ground pork sausages. Four vegetable powders from Chinese cabbage and radish, depending on the processing method, were prepared for evaluation: filtered Chinese cabbage juice powder...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer Nature
2024-09-01
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| Edice: | Food Science of Animal Resources |
| Témata: | |
| On-line přístup: | https://doi.org/10.5851/kosfa.2024.e34 |
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