Effect of leek and onion on processing and quality characteristics of Greek traditional sausages

Meat Science

Volumn 68, Issue 2, 2004, Pages 163-172

  Fista, G A ^a   Bloukas, J G ^a   Siomos, A S ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Ascorbic acid; Leek; Nitrate; Nitrite; Onion; Starter culture; Traditional sausages

Indexed keywords

ASCORBIC ACID; LEEK; NITRITES; ONION; STARTER CULTURE; TRADITIONAL SAUSAGES;

ANTIOXIDANTS; DISEASES; ENZYMES; NITRATES; ODORS; OXIDATION; PH EFFECTS; POTABLE WATER; QUALITY ASSURANCE; VEGETATION;

MEATS;

ALLIUM CEPA; ALLIUM PORRUM; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS;

EID: 2942659948     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.02.005     Document Type: Article

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