Color
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118522653.ch23
Reference97 articles.
1. CURED COLOR DEVELOPMENT DURING FERMENTED SAUSAGE PROCESSING
2. Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite
3. Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using ‘back slopping’
4. Effect of light and packaging conditions on the colour stability of sliced ham
5. High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour
Cited by 3 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. Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages;Food Research International;2021-02
2. The Role of Salt on Food and Human Health;Salt in the Earth;2020-03-25
3. Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis;Journal of Applied Microbiology;2018-08-21
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