Stabilization of colour of rawdried fermented sausages without nitrit with spices;Farbstabilisierung von nitritfreien rohwürsten durch gezielten gewürzeinsatz 1. Technologische aspekte

Handbook of Environmental Chemistry, Volume 5: Water Pollution

Volumn 83, Issue 4, 2003, Pages 95-99

  Schnäckel, Wolfram ^a,b   Wiegand, Dietlind ^a,b   Schnäckel, Dima ^a,b  

^a ANHALT UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b NONE

Author keywords

Nitrit; Raw dried fermented sausages; Spices; Stabilization of colour

Indexed keywords

NITRIT; RAW DRIED FERMENTED SAUSAGES; SPICES; STABILIZATION OF COLOR;

COLOR; ECOLOGY; FERMENTATION; NUTRITION; STABILIZATION;

FOOD PRODUCTS;

ALLIUM SATIVUM; BRASSICA; CARUM CARVI; JUNIPERUS; ORIGANUM VULGARE; PIPER NIGRUM;

EID: 33947320107     PISSN: 14336863     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Article

References (9)

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9. ZAIKA, L. L. und KISSINGER, J. C. (1978): Effect of Spices and salt on fermentation of Lebanon Bologna-type sausage, in: J. Food Sci. 43, 186-189