Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate
Author:
Funder
European Regional Development Fund
Agencia Estatal de Investigación
Ministerio de Ciencia, Innovación y Universidades
Publisher
Elsevier BV
Subject
Food Science
Reference58 articles.
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3. Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages;Aquilani;Meat Science,2018
4. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chemistry,2009
5. Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste;Bázan-Lugo;Journal of the Science of Food and Agriculture,2012
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