Učitavanje...
Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages
Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer...
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| Izdano u: | J Anim Sci Technol |
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| Glavni autori: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Korean Society of Animal Sciences and Technology
2020
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7553835/ https://ncbi.nlm.nih.gov/pubmed/33089235 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.5.702 |
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