Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

Blanco Lizarazo, Carla María; Sotelo Díaz, Indira; Arjona Roman, José Luis; Llorente Bousquets, Adriana; Miranda Ruvalcaba, René

Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

11 páginas

Detalhes bibliográficos
Autores:	Blanco Lizarazo, Carla María, Sotelo Díaz, Indira, Arjona Roman, José Luis, Llorente Bousquets, Adriana, Miranda Ruvalcaba, René
Tipo de documento:	artigo
Data de publicação:	2018
País:	Colombia
Recursos:	Universidad de la Sabana
Repositório:	Repositorio Universidad de la Sabana
Idioma:	inglês
OAI Identifier:	oai:intellectum.unisabana.edu.co:10818/42867
Acesso em linha:	https://www.hindawi.com/journals/ijfs/2018/5934305/ http://downloads.hindawi.com/journals/ijfs/2018/5934305.pdf http://hdl.handle.net/10818/42867
Access Level:	Acceso aberto
Palavra-chave:	Sodium nitrite NaNO2 Oxidative phenomena

Descrição
Resumo:	11 páginas

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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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