Basic Curing Ingredients
Author:
- 1 January 2009
- book chapter
- Published by Springer Nature
- p. 1-23
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Functional meat starter cultures for improved sausage fermentationInternational Journal of Food Microbiology, 2006
- Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausagesMeat Science, 2005
- CHEMICAL ANALYSIS FOR SPECIFIC COMPONENTS | Curing Agents2004
- Evidence that Ingested Nitrate and Nitrite Are Beneficial to HealthJournal of Food Protection, 2002
- Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork LoinsJournal of Food Science, 1999
- Composition and safety of cured meats in the USAFood Chemistry, 1997
- Further developments in the utilization of hurdle technology for food preservationJournal of Food Engineering, 1994
- Extension of the Shelf‐Life of Fresh Ground Pork with PolyphosphatesJournal of Food Science, 1987
- Functional Properties of the Myofibrillar System and Their Measurements1986
- The history and use of nitrate and nitrite in the curing of meatFood and Cosmetics Toxicology, 1975