Effect of nitrate on residual nitrite decomposition rate in cooked cured pork
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference17 articles.
1. Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using ‘back slopping’;Alley;Meat Science,1992
2. Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage;Bozkurt;Journal of the Science of Food and Agriculture,2004
3. Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperatures;Carballo;Meat Science,1991
4. Kinetics of nitrous gas absorption in aqueous nitric acid;Denbigh;Journal of the Chemical Society,1947
5. Consumption rate of nitrous acid in aqueous solution;Eguchi;Kagaku Kogaku Ronbunshu,1989
Cited by 16 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork;Food Science and Technology International;2024-06-05
2. Study on simulation effect of physical and chemical characteristics of sausage by sausage model system;Frontiers in Nutrition;2024-05-22
3. The pigment transformation from nitrosylheme to Zn-protoporphyrin IX in cooked ham products;Food Bioscience;2024-04
4. Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit;Journal of Hazardous Materials;2024-02
5. Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages;Foods;2023-12-19
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3