Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages. [electronic resource]
Producer: 20190109Description: 96-104 p. digitalISSN:- 1873-4138
- Animals
- Bacteria -- drug effects
- Colony Count, Microbial
- Color
- Enterobacteriaceae -- drug effects
- Erythrocytes -- chemistry
- Fermentation
- Glycated Hemoglobin -- pharmacology
- Meat Products -- analysis
- Nitrites -- analysis
- Nitroso Compounds -- pharmacology
- Oxidation-Reduction
- Swine
- Taste
- Thiobarbituric Acid Reactive Substances
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Publication Type: Journal Article
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