Changes in Residual Nitrite, TBARS and Color of Meat Products during Storage
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO200735836659763.pdf
Reference33 articles.
1. Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage
2. BELLY THICKNESS EFFECTS ON THE PROXIMATE COMPOSITION, PROCESSING, AND SENSORY CHARACTERISTICS OF BACON
3. Evaluation of High Molecular Weight of Chitosan as a Replacer of Sodium Nitrite on the Physico-Chemical Properties and Microbial Changes of Low-fat Sausages During Refrigerated Storage
4. EFFECT OF NITRATE AND NITRITE ON COLOR AND FLAVOR OF COUNTRY-STYLE HAMS
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