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Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage.

Powell, McKenna J

Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage. [electronic resource] - Meat science Nov 2019 - 107883 p. digital

Publication Type: Journal Article

ISSN: 1873-4138

Standard No.: 10.1016/j.meatsci.2019.107883 doi

Subjects--Topical Terms:
Animals
Citrus--chemistry
Color
Cooking
Dietary Fiber
Food Additives
Food Quality
Food Storage
Humans
Meat Products--analysis
Phosphates--chemistry
Polyphosphates--chemistry
Swine

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