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Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage.
Jin, Sang-Keun; Choi, Jung Seok; Yang, Han-Sul; Park, Tae-Seon; Yim, Dong-Gyun.
Afiliación
  • Jin SK; Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Dongjin-ro 33, Jinju, Gyeongnam 52725, Republic of Korea.
  • Choi JS; Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 52725, Republic of Korea.
  • Yang HS; Division of Applied Science (BK21 plus),·Institute of Agriculture and Life Science, Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea.
  • Park TS; Woojin Food Inc., Busan 46731, Republic of Korea.
  • Yim DG; Department of Animal Science, Sangji University, Wonju 26339, Republic of Korea. Electronic address: tousa114@sangji.ac.kr.
Meat Sci ; 146: 34-40, 2018 Dec.
Article en En | MEDLINE | ID: mdl-30086439
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Conservantes de Alimentos / Apium / Productos de la Carne Límite: Adult / Animals / Female / Humans / Male / Middle aged Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2018 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Conservantes de Alimentos / Apium / Productos de la Carne Límite: Adult / Animals / Female / Humans / Male / Middle aged Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2018 Tipo del documento: Article