FACTORS AFFECTING THE FORMATION OF NITRATE FROM ADDED NITRITE IN MODEL SYSTEMS AND CURED MEAT PRODUCTS-Reference-Cited by-同舟云学术

FACTORS AFFECTING THE FORMATION OF NITRATE FROM ADDED NITRITE IN MODEL SYSTEMS AND CURED MEAT PRODUCTS

Published:1978-05 Issue:3 Volume:43 Page:673-676
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LEE S. H.,CASSENS R. G.,WINDER W. C.,FENNEMA O. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02390.x/fullpdf

Reference18 articles.

1. N. Ando, and Y. Nagata, 1970 . Effects of some fractions of porcine muscle on the behavior of nitrite and the formation of cooked cured meat color. In 16th European Meeting of Meat Research Workers, p.859 .

2. E.M. Barnes, and M. Ingram, 1955 . Changes in the oxidation reduction potential of the sterno-cephalis muscle of horse after death in relation to the development of bacteria.

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