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
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 31(2018), 8 vom: 04. Aug., Seite 1358-1365
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| 1. Verfasser: |
Hwang, Ko-Eun
(VerfasserIn) |
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| Weitere Verfasser: |
Kim, Tae-Kyung,
Kim, Hyun-Wook,
Seo, Dong-Ho,
Kim, Young-Boong,
Jeon, Ki-Hong,
Choi, Yun-Sang |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2018
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
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| Schlagworte: | Journal Article
Celery
Lettuce
Natural Nitrite
Red Beet
Spinach
Pre-converted Nitrite |
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