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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 (p...
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| Publicat a: | Asian-Australas J Anim Sci |
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| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6043443/ https://ncbi.nlm.nih.gov/pubmed/29381898 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.17.0767 |
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