Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation

Meat Science

Volumn 77, Issue 4, 2007, Pages 593-598

  Zhang, Xue ^a,b   Kong, Baohua ^a   Xiong, Youling L ^c,d  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Agricultural Research and Development Center of Northeast China   (China)

^c JIANGNAN UNIVERSITY   (China)

^d UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Lactobacillus fermentum; Nitrite; Nitrosylmyoglobin; Sausage

Indexed keywords

LACTOBACILLUS FERMENTUM;

EID: 35649007256     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.05.010     Document Type: Article

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