Hayes, J E <br/><br/>
Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll.  [electronic resource] 

 -  Meat science  Nov 2013 
 - 755-62 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2013.04.049  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants<br/>Color<br/>Diet<br/>Food Handling--methods<br/>Food Quality<br/>Fruit<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Lipid Peroxidation<br/>Solanum lycopersicum<br/>Meat Products--analysis<br/>Nitrites<br/>Nitrosamines--analysis<br/>Powders<br/>Swine<br/>Taste