Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities-Reference-Cited by-同舟云学术

Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

Published:2008-04 Issue:4 Volume:78 Page:492-501
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gøtterup Jacob,Olsen Karsten,Knøchel Susanne,Tjener Karsten,Stahnke Louise H.,Møller Jens K.S.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

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4. Haldane, hot dogs, halitosis, and hypoxic vasodilation: The emerging biology of the nitrite anion;Gladwin;Journal of Clinical Investigation,2004

5. Gøtterup, J., Olsen, K., Knøchel, S., Tjener, K., Stahnke, L., & Møller, J. K. S. Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system. International Journal of Food Microbiology, in press.

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