The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage

Meat Science

Volumn 73, Issue 4, 2006, Pages 660-673

  Marco, Aurora ^a   Navarro, José Luis ^a   Flores, Mónica ^a  

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

Author keywords

Aroma; Curing; Dry fermented sausage; Fatty acid composition; Nitrate; Nitrite

Indexed keywords

EID: 33646776798     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.03.011     Document Type: Article

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