Combined Effect of Monoxide Hemoglobin and Sodium Nitrite on Physicochemical, Microbiological and Sensory Properties of Pork Sausage-Reference-Cited by-同舟云学术

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Combined Effect of Monoxide Hemoglobin and Sodium Nitrite on Physicochemical, Microbiological and Sensory Properties of Pork Sausage

Published:2014-03-10 Issue:3 Volume:6 Page:417-423
ISSN:2042-4868
Container-title:Advance Journal of Food Science and Technology
language:
Short-container-title:AJFST

Author:

Tan Shengjiang,Zhou Cunliu,Han Zhuo,Li Jun,Qin Hao

Publisher

Maxwell Scientific Publication Corp.

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Cited by 2 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. The effect of dense phase carbon dioxide on the conformation of hemoglobin;Food Research International;2018-04

2. The role of monoxide hemoglobin in color improvement of chicken sausage;Food Science and Biotechnology;2016-04

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