Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products-Reference-Cited by-同舟云学术

Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products

Published:2009-10 Issue:8 Volume:74 Page:R93-R100
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Viuda-Martos M.,Fernández-López J.,Sayas-Barbera E.,Sendra E.,Navarro C.,Pérez-Álvarez J.A.

Publisher

Wiley

Subject

Food Science

Reference60 articles.

1. Alesón-Carbonell LF , Fernández-Ginés JM , Sayas-Barberá E , Fernández-López J , Navarro C , Sendra E , Pérez-Álvarez JA . 2002a. Influence of albedo on color in dry-cured sausage model system. Proceeding of 48th International Congress of Meat Science and Technology; Roma, Italy, 25-31 August, 2006.

2. Alesón-Carbonell LF , Fernández-Ginés JM , Fernández-López J , Sayas-Barberá E , Sendra E , Navarro C , Pérez-Alvarez JA. 2002b. Influencia de los aditivos sobre el color de un sistema modelo de embutidos crudo-curados. Proceeding of VI Congreso Nacional del Color; Sevilla, Spain.

3. Utilization of lemon albedo in dry-cured sausages;Alesón-Carbonell;J Food Sci,2003

4. Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo;Alesón-Carbonell;J Sci Food Agric,2004

5. Characteristics of beef burger as influenced by various types of lemon albedo;Alesón-Carbonell;Inn Food Sci Emerg Technol,2005

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