COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2009.00198.x/fullpdf
Reference23 articles.
1. Cured pigment and color development in fermented sausage containing glucono delta lactone;ACTON;J. Food Prot.,1977
2. Effect of lighting on ground beef acceptability;BARBUT;Can. J. Anim. Sci.,2002b
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