Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System
Author:
Funder
Rural Development Administration
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.2020.e68
Reference33 articles.
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3. Sodium reduction and its effect on food safety, food quality, and human health;Doyle;Compr Rev Food Sci Food Saf,2010
4. Color of poultry meat as influenced by dietary nitrates and nitrites;Froning;Poult Sci,1969
5. The nitrite/n-nitrosoamine problem in meats: An update;Gray;J Food Prot,1979
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