Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage

Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage

© The Author(s) 2015.

Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 22(2016), 3 vom: 18. Apr., Seite 221-34
1. Verfasser: Magrinyà, Núria (VerfasserIn)
Weitere Verfasser: Bou, Ricard, Rius, Núria, Codony, Rafael, Guardiola, Francesc
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2016
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Research Support, Non-U.S. Gov't Cooked cured meat nitrate and nitrite reduction nitrate-reducing starter culture organic meat products oxidation vegetable concentrate Nitrites Tocopherols R0ZB2556P8
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