Effect of tocopherol extract, staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 19, 2009, Pages 8963-8972

  Magrinyà, Nuria ^a   Ricard, B O U ^a   Tres, Alba ^a   Rius, Nuria ^a   Codony, Rafael ^a   Guardiola, Francesc ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Celery concentrate; Dry cured sausages; Nitrate and nitrite reduction; Organic production; Staphylococcus carnosus

Indexed keywords

ANTIOXIDANT; NITRATE; NITRITE; SODIUM NITRATE; TOCOPHEROL;

ARTICLE; CELERY; CHEMISTRY; COLOR; CONSUMER; FAT INTAKE; FERMENTATION; FOOD HANDLING; FOOD PRESERVATION; HEALTH FOOD; HUMAN; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; SENSATION; STAPHYLOCOCCUS;

ANTIOXIDANTS; APIUM GRAVEOLENS; COLOR; CONSUMER SATISFACTION; DIETARY FATS; FERMENTATION; FOOD HANDLING; FOOD PRESERVATION; HEALTH FOOD; HUMANS; MEAT PRODUCTS; NITRATES; NITRITES; SENSATION; STAPHYLOCOCCUS; TOCOPHEROLS;

APIUM GRAVEOLENS VAR. DULCE; STAPHYLOCOCCUS CARNOSUS;

EID: 70349934696     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901104h     Document Type: Article

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