Effects of nitrite concentrations on the quality and protein oxidation of salted meat
Author:
Affiliation:
1. College of Food Science and Engineering Gansu Agricultural University Lanzhou China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16177
Reference102 articles.
1. AOAC.1990Salt determination method number 937.09.Official method of analysis(15th ed).Association of Official Analytical Chemists.
2. Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts
3. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages
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