Color

Handbook of Fermented Meat and Poultry: Second Edition

Volumn , Issue , 2014, Pages 195-205

  Møller, Jens K S ^a   Jongberg, Sisse ^b   Skibsted, Leif H ^b  

^a CHR HANSEN A S   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Dry cured meat; Nitrate; Nitrite; Nitrosylated myoglobin; Zinc protoporphyrin IX

Indexed keywords

COLOR; CURING; ENZYMES; IRON COMPOUNDS; MEATS; NITRATES; NITRIC OXIDE;

CURED MEATS; DRY-CURED MEAT PRODUCTS; MICROBIAL ACTIVITIES; MICROBIAL ENZYMES; NITRATE REDUCTION; NITRITE; NITROSYLATED MYOGLOBIN; ZINC PROTOPORPHYRIN;

DRYING;

EID: 84940836688     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118522653.ch23     Document Type: Chapter

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