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Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
Objective The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (pos...
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| Główni autorzy: | , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Asian-Australasian Association of Animal Production Societies
2018-08-01
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| Seria: | Asian-Australasian Journal of Animal Sciences |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.ajas.info/upload/pdf/ajas-31-8-1358.pdf |
| Etykiety: |
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