Role of nitrite in flavour development in uncooked cured meat products: Sensory assessment
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
1. CHARACTERISTICS OF CURED HAM AS INFLUENCED BY LEVELS OF SODIUM NITRITE AND SODIUM ASCORBATE
2. EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORK
3. A Comparison of the Volatile Fractions from Cured and Uncured Meat
4. Effect of Nitrite and Salt on the Color, Flavor and Overall Acceptability of Ham
5. DISTRIBUTION OF SODIUM NITRITE IN ADIPOSE TISSUE DURING CURING
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