CURED COLOR DEVELOPMENT DURING FERMENTED SAUSAGE PROCESSING
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4) , 895-897
- https://doi.org/10.1111/j.1365-2621.1977.tb12631.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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- EFFECT OF ADDED SODIUM NITRITE AND SODIUM NITRATE ON SENSORY QUALITY AND NITROSAMINE FORMATION IN THURINGER SAUSAGEJournal of Food Science, 1975
- EVALUATION OF BETALAIN PIGMENTS AS SAUSAGE COLORANTSJournal of Food Science, 1974
- INFLUENCE OF NITRITE AND NITRATE CURING INGREDIENTS ON QUALITY OF PACKAGED FRANKFURTERSJournal of Food Science, 1973
- ACCELERATED PORK PROCESSING: CURED COLOR STABILITY OF HAMSJournal of Food Science, 1973
- FEASIBILITY OF ADDING FREEZE‐DRIED MEAT IN THE PREPARATION OF FERMENTED DRY SAUSAGEJournal of Food Science, 1973
- EFFECT OF HANGING POSITION ON SOME PROPERTIES OF DRY SAUSAGEJournal of Food Science, 1972
- THE INFLUENCE OF GLUCONO DELTA LACTONE ON CURED HAM COLOR AND COLOR STABILITYJournal of Food Science, 1971
- Formation of Nitric Oxide Myoglobin: Mechanisms of the Reaction with Various ReductantsJournal of Food Science, 1968
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956