Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna
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DOI: 10.1111/1750-3841.16302
Abstract: Abstract The combined effect of beet powder (BP; 0.1%, 0.3%, and 0.5%) and 6% lentil flour (LF) as a partial nitrite substitute on quality attributes of pork bologna incorporated with 7.5% mechanically separated pork during… read more here.
Keywords: substitute; nitrite substitute; combined effect; effect beet ... See more keywords