Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

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Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat.Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.

P2860

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P2860

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

Item

http://www.wikidata.org/entity/Q41571093

description

2014 nî lūn-bûn

@nan

2014年の論文

@ja

2014年論文

@yue

2014年論文

@zh-hant

2014年論文

@zh-hk

2014年論文

@zh-mo

2014年論文

@zh-tw

2014年论文

@wuu

2014年论文

@zh

2014年论文

@zh-cn

name

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

@en

type

Item

label

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

@en

prefLabel

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

@en

P1476

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers

@en

P2093

A M Herrero

http://www.w3.org/2001/XMLSchema#string

C Ruiz-Capillas

http://www.w3.org/2001/XMLSchema#string

L Rodríguez-Salas

http://www.w3.org/2001/XMLSchema#string

S Tahmouzi

http://www.w3.org/2001/XMLSchema#string

P2860

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms.

Determination of preservatives in meat products by flow injection analysis (FIA).

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

Human safety controversies surrounding nitrate and nitrite in the diet.

Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C.

Partial replacement of nitrite by annatto as a colour additive in sausage.

Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage.

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.

Inhibition of mutagenic N-nitroso compound formation in sausage samples by using l-ascorbic acid and α-tocopherol.

P2888

s13197-014-1460-1

P304

4333-4341

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P31

scholarly article

P356

10.1007/S13197-014-1460-1

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Francisco Jiménez-Colmenero

Mehdi Triki

P577

2014-07-09T00:00:00Z

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P698

26139898

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P932

4486564

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Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

about

P2860

P2860

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P433

P478

P50

P577

P698

P932

P356

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P433

P478

P50

P577

P698

P932