Vossen, Els <br/><br/>
Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés.  [electronic resource] 

 -  Meat science  May 2012 
 - 29-35 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2011.12.001  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--chemistry<br/>Ascorbic Acid--chemistry<br/>Dehydroascorbic Acid--chemistry<br/>Fast Foods--analysis<br/>Food Handling<br/>Food Preservatives--chemistry<br/>Hot Temperature<br/>Kinetics<br/>Lipid Peroxidation--drug effects<br/>Liver--chemistry<br/>Oxidation-Reduction--drug effects<br/>Pigmentation--drug effects<br/>Protein Carbonylation--drug effects<br/>Sodium Nitrite--chemistry<br/>Sus scrofa