Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing
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DOI: 10.1155/2018/5934305
Abstract: The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by… read more here.
Keywords: starter culture; effect starter; fatty acids; culture ... See more keywords