Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

Author:

Higuero N.,Moreno I.,Lavado G.,Vidal-Aragón M.C.,Cava R.

Funder

FEDER-Junta de Extremadura

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite;Adamsen;Meat Science,2006

2. Meat and meat products. Determination of chloride content. Part 2. Potentiometric method. ISO 1841-2:1996;AENOR,2017

3. Meat and meat products. Determination of nitrite content (reference method). ISO 2918:1975;AENOR,2017

4. Influence of sodium replacement on physicochemical properties of dry-cured loin;Aliño;Meat Science,2009

5. Official methods of analysis;AOAC,2000

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