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Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin.
Kim, Tae-Kyung; Lee, Mi-Ai; Sung, Jung-Min; Jeon, Ki-Hong; Kim, Young-Boong; Choi, Yun-Sang.
Affiliation
  • Kim TK; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
  • Lee MA; World Institute of Kimchi an Annex of Korea Food Research Institute, Gwangju 61755, Korea.
  • Sung JM; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
  • Jeon KH; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
  • Kim YB; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
  • Choi YS; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
Asian-Australas J Anim Sci ; 32(10): 1603-1610, 2019 10.
Article in En | MEDLINE | ID: mdl-30744333
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Asian-Australas J Anim Sci Year: 2019 Document type: Article Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Asian-Australas J Anim Sci Year: 2019 Document type: Article Country of publication: