Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages

Food Chemistry

Volumn 118, Issue 2, 2010, Pages 245-250

  Liu, Deng Cheng ^a   Wu, Shang Wei ^a   Tan, Fa Jui ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Anka rice; Chinese sausage; Low nitrite; Monascus

Indexed keywords

NITRITE; WATER;

ANKA RICE; ARTICLE; CHEMICAL COMPOSITION; CHINESE SAUSAGE; COLOR; DEGRADATION; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; LIPID OXIDATION; MEAT; MONASCUS; MONASCUS PURPUREUS; RICE;

MONASCUS; MONASCUS PURPUREUS;

EID: 69049112788     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.114     Document Type: Article

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