Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
Abstract In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulate...
Sparad:
| Huvudupphov: | , , , , , |
|---|---|
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Springer Nature
2017-06-01
|
| Serie: | Food Science of Animal Resources |
| Ämnen: | |
| Länkar: | https://doi.org/10.5851/kosfa.2017.37.3.418 |
| Taggar: |
Inga taggar, Lägg till första taggen!
|