Wird geladen...
Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon
Effects of three salting treatments (Formulation II: 80 % NaCl + 20 % KCl; Formulation III: 60 % NaCl + 40 % KCl and Formulation IV: 40 % NaCl + 60 % KCl) on physicochemical properties, residual nitrite, N-nitrosamines and biogenic amines were compared with those of control bacons (Formulation I: 10...
Gespeichert in:
| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2016
|
| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5147706/ https://ncbi.nlm.nih.gov/pubmed/28017995 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2366-x |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|