Influence of beet sugar, calcium lactate, and Staphylococcus xylosus (with nitrate reductase activity) on the chemical, microbiological, and sensorial properties of Persian uncured frankfurters. [electronic resource]
Producer: 20130409Description: M565-71 p. digitalISSN:- 1750-3841
- Animals
- Beta vulgaris -- chemistry
- Calcium Compounds -- chemistry
- Carbohydrates -- chemistry
- Cattle
- Chemical Phenomena
- Clostridium perfringens -- growth & development
- Colony Count, Microbial
- Food Handling -- methods
- Food Microbiology
- Food Preservation -- methods
- Histamine -- analysis
- Humans
- Lactates -- chemistry
- Meat Products -- microbiology
- Nitrate Reductase -- metabolism
- Nitrites -- analysis
- Staphylococcus -- enzymology
- Taste -- physiology
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Publication Type: Journal Article
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