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Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chines...

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Detalles Bibliográficos
Autores principales:	Jeong, Jong Youn, Bae, Su Min, Yoon, Jiye, Jeong, Da Hun, Gwak, Seung Hwa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492172/ https://www.ncbi.nlm.nih.gov/pubmed/32968733 http://dx.doi.org/10.5851/kosfa.2020.e63

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