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Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
The aim of this work was to study the effects of reformulation of an Italian dry fermented sausage by replacing nitrite with celery or spinach powder alone or in combination with beet powder on some quality characteristics of the product. Five different sausage formulations were produced: i) Control...
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| 出版年: | Ital J Food Saf |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
PAGEPress Publications, Pavia, Italy
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7459757/ https://ncbi.nlm.nih.gov/pubmed/32913721 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2020.8422 |
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