Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham
Author:
Funder
AiF
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
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3. Leitsätze für Fleisch und Fleischerzeugnisse;BMEL,2014
4. Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages;Casaburi;Meat Science,2005
5. Chemical and physical characteristics of meat/colour and pigment;Cornforth,2004
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