Using chitosan and radish powder to improve stability of fermented cooked sausages.
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DOI: 10.1016/j.meatsci.2020.108165
Abstract: Radish powder and chitosan were evaluated in fermented cooked sausages to replace sodium nitrite. Treatments of fermented cooked sausages were prepared and evaluated during the ripening process and storage time: control (150 ppm nitrite, CONT); and… read more here.
Keywords: cooked sausages; addition; chitosan; fermented cooked ... See more keywords