Effect of Swiss Chard (<i>Beta vulgaris var. cicla</i>) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage.

Shin, Dong-Min; Hwang, Ko-Eun; Lee, Cheol-Won; Kim, Tae-Kyung; Park, Yoo-Sun; Han, Sung Gu

Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage.

Shin, Dong-Min; Hwang, Ko-Eun; Lee, Cheol-Won; Kim, Tae-Kyung; Park, Yoo-Sun; Han, Sung Gu.

Afiliación

Shin DM; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Hwang KE; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Lee CW; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Kim TK; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Park YS; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Han SG; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.

Korean J Food Sci Anim Resour ; 37(3): 418-428, 2017.

Article en En | MEDLINE | ID: mdl-28747828

Palabras clave

Swiss chard; color stability; nitrite replacement; pre-converted nitrite; shelf-life

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Año: 2017 Tipo del documento: Article