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Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening
The intent of this study was to scrutinize the consequence of salt type [sun-dried salt, refined salt, baked salt, or nitrate pickling salt (NP)] on the physicochemical and microbiological features of salami formulated by soaking with Aspergillus spp. before ripening. The effects of nitrate-free sal...
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| Udgivet i: | Food Sci Anim Resour |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Korean Society for Food Science of Animal Resources
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6957450/ https://ncbi.nlm.nih.gov/pubmed/31970327 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e61 |
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