Effect of Dry Red Grape Pomace as a Nitrite Substitute on the Microbiological and Physicochemical Properties and Residual Nitrite of Dry-cured Sausage-Reference-Cited by-同舟云学术

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Effect of Dry Red Grape Pomace as a Nitrite Substitute on the Microbiological and Physicochemical Properties and Residual Nitrite of Dry-cured Sausage

Published:2016-07-01 Issue:3 Volume:3 Page:37-44
ISSN:2383-0441
Container-title:Nutrition and Food Sciences Research
language:en
Short-container-title:Nutr Food Sci Res

Author:

Riazi Fatemeh,Zeynali Fariba,Hoseini Ebrahim,Behmadi Homa, , , ,

Publisher

CASRP: Center of Advanced Scientific Research and Publications

Link

http://nfsr.sbmu.ac.ir/article-1-164-en.pdf

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2. Impacts of Vitis Coignetiae Pulliat Extract on the Physicochemical Properties in Dry-Fermented Sausages During Storage;2024

3. Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products;Fermentation;2023-09-13

4. Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage;Meat Science;2023-07

5. The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products;Meat Science;2023-02

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