Effect of chard powder on colour and aroma formation in cooked sausages
Author:
Publisher
IOP Publishing
Subject
General Engineering
Link
http://stacks.iop.org/1755-1315/85/i=1/a=012042/pdf
Reference5 articles.
1. Effects of Dietary Nitrate on Blood Pressure in Healthy Volunteers
2. Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages
3. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage
4. Chosen quality parameters of pork sausage produced without curing mixture
5. Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages
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