Citrus co-products as technological strategy to reduce residual nitrite content in meat products

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Viuda Martos, M ^a   Fernandez Lopez J ^a   Sayas Barbera, E ^a   Sendra, E ^a   Navarro, C ^a   Perez Alvarez J A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Citrus; Co product; Meat product; Nitrite

Indexed keywords

FOOD PRESERVATIVE; NITRITE;

ANIMAL; CHEMISTRY; CITRUS FRUIT; DIETARY FIBER; FOOD HANDLING; FRUIT; MEAT; METHODOLOGY; REVIEW;

ANIMALS; CITRUS; DIETARY FIBER; FOOD PRESERVATIVES; FOOD TECHNOLOGY; FRUIT; MEAT PRODUCTS; NITRITES;

CITRUS; CLOSTRIDIUM BOTULINUM;

EID: 70349705578     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01334.x     Document Type: Review

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