Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

  Sindelar, J J ^a   Cordray, J C ^a   Sebranek, J G ^a   Love, J A ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Emulsified; Residual nitrate; Residual nitrite; Uncured; Vegetable juice powder

Indexed keywords

ANIMAL; ARTICLE; BEVERAGE; CHEMISTRY; HUMAN; LIPID PEROXIDATION; MEAT; PIGMENTATION; POWDER; STANDARD; SWINE; TASTE; TEMPERATURE; TIME; VEGETABLE;

ANIMALS; BEVERAGES; HUMANS; LIPID PEROXIDATION; MEAT PRODUCTS; PIGMENTATION; POWDERS; SWINE; TASTE; TEMPERATURE; TIME FACTORS; VEGETABLES;

STAPHYLOCOCCUS CARNOSUS;

EID: 34250872178     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00369.x     Document Type: Article

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