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Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages

  • Published:2017-10 Issue: Volume:100 Page:352-360
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Walz Felix H.,Gibis Monika,Schrey Pia,Herrmann Kurt,Reichert Corina L.,Hinrichs Jörg,Weiss JochenORCID

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Official methods of analysis;AOAC,1990

2. White precipitates formed on the surface of "chorizo";Arnau,2002

3. The effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams;Arnau;Journal of the Science of Food and Agriculture,1994

4. The precipitation of phosphates in meat products;Arnau;Fleischwirtschaft,1997

5. The composition of white film and white crystals found in dry-cured hams;Arnau;Journal of the Science of Food and Agriculture,1996
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