Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference23 articles.
1. Volatiles production and lipid oxidation on irradiated cooked sausage as related to packaging and storage;Ahn;Journal of Food Science,1999
2. Application of gamma irradiation on breakdown of hazardous volatile N-nitrosamine;Ahn;Journal of Food Science,2002
3. Residual nitrite in cured meat;Cassens;Food Technology,1997
4. Effect of low-dose irradiation (radurization) on the shelf life of beef burgers stored at 3 °C;Dempster;Journal of Food Technology,1985
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