Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage

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Journal

Title: Meat Science

Abbreviated Title: Meat Science

Publisher: Elsevier BV

ISSN (Print): 03091740

Publication date Created: December 2018

Publication date (Print): December 2018

Volume: 146

Pages: 34-40

Article

DOI: 10.1016/j.meatsci.2018.07.032

PubMed ID: 30086439

SO-VID: 846d8678-7285-4106-8751-b2eabc4541f6

License:

https://www.elsevier.com/tdm/userlicense/1.0/

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