Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2021.e8
Reference34 articles.
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2. Evaluation of nitric oxide scavenging activity of certain spices in vitro: A preliminary study;Baliga;Food Nahrung,2003
3. Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat;Christiansen;Appl Microbiol,1973
4. Cancer-protective factors in fruits and vegetables: Biochemical and biological background;Dragsted;Pharmacol Toxicol,1993
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1. Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages;Food Science of Animal Resources;2024-09
2. Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage;Meat Science;2023-07
3. Nitrite and nitrate in meat processing: Functions and alternatives;Current Research in Food Science;2023
4. Effect on health from consumption of meat and meat products;Journal of Animal Science and Technology;2021-09
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