Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage

LWT

Volumn 64, Issue 2, 2015, Pages 713-719

  Wójciak, Karolina M ^a   Dolatowski, Zbigniew J ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Colour; Meat; Organic

Indexed keywords

COLOR; CURING; MEATS; REFLECTION;

CHILLING STORAGES; COLOUR PARAMETERS; FERMENTED SAUSAGES; ORGANIC; PIGMENT CONCENTRATION; REFLECTANCE RATIO; REFLECTANCE SPECTRUM; STORAGE PERIODS;

DAIRIES;

EID: 84944311578     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.06.009     Document Type: Article

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