Effect of nitrate and nitrite curing salts on the generation and oxidation of fatty acids in non-fermented sausages

European Food Research and Technology

Volumn 212, Issue 4, 2001, Pages 421-425

  Navarro, J L ^a   Nadal, M I ^a   Nieto, P ^a   Flores, J ^a  

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

Author keywords

Dry sausages; Flavour; Free fatty acids; Nitrate; Nitrite

Indexed keywords

EID: 33646815129     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000275     Document Type: Article

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