Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages

International Journal of Food Microbiology

Volumn 37, Issue 2-3, 1997, Pages 225-229

  Sanz, Y ^a   Vila, R ^a   Toldra F ^a   Nieto, P ^a   Flores, J ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Curing salts; Dry fermented sausages; Enterobacteriaceae; Psychrotrophs; Starter cultures

Indexed keywords

INORGANIC SALT; NITRATE; NITRITE;

ANTIBACTERIAL ACTIVITY; ARTICLE; ENTEROBACTERIACEAE; FOOD PROCESSING; LACTIC ACID BACTERIUM; LACTOBACILLUS; MEAT; MICROCOCCACEAE; NONHUMAN; STAPHYLOCOCCUS;

BACTERIA; FERMENTATION; MEAT PRODUCTS; NITRATES; NITRITES;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS SAKEI; MICROCOCCACEAE; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS;

EID: 0030846631     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)00060-3     Document Type: Article

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