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European Food Research and Technology

Volumn 217, Issue 6, 2003, Pages 471-474

Effects of nitrite levels, endpoint temperature and storage on pink color development in turkey rolls

(2) Deniz, Eylem Ezgi a Serdaroǧlu, Meltem a

a EGE UNIVERSITY (Turkey)

Author keywords

Cooking temperature; Cure pigment; Sodium nitrite; Storage period; Turkey rolls

Indexed keywords

COLOR; CURING; DISCOLORATION; FOOD STORAGE; NITROGEN OXIDES; PACKAGING; PIGMENTS; SYNTHESIS (CHEMICAL); THERMAL EFFECTS;

COOKING TEMPERATURE; CURE PIGMENTS; SODIUM NITRITES; STORAGE PERIOD; TURKEY ROLLS;

MEATS;

AVES; MELEAGRIS GALLOPAVO;

EID: 1542499643 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-003-0774-4 Document Type: Article

Times cited : (5)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.