Carbon monoxide as a colorant in cooked or fermented sausages

Journal of Food Science

Volumn 71, Issue 9, 2006, Pages

  Sorheim O ^a   Langsrud, O ^a   Cornforth, D P ^b   Johannessen, T C ^a   Slinde, E ^c   Berg, P ^d   Nesbakken, T ^e  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b UTAH STATE UNIVERSITY   (United States)

^c INSTITUTE OF MARINE RESEARCH   (Norway)

^d Norwegian Meat Research Centre   (Norway)

^e NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Carbon monoxide; Color; Cooked sausage; Fermented sausage; Myoglobin

Indexed keywords

EID: 33845426311     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00183.x     Document Type: Article

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