INFLUENCE OF TRISODIUM CITRATE ON REDDENING AND NITRITE CONTENT OF COOKED, CURED MEAT

被引：0
|
作者：
SCHEID, D
LORDT, M
机构：
来源：
FLEISCHWIRTSCHAFT | 1979年 / 59卷 / 07期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：903 / &
相关论文
共 50 条
  • [1] TRISODIUM CITRATE AS A CURING AID FOR COOKED CURED PRODUCTS
    LOTZSCH, R
    FLEISCHWIRTSCHAFT, 1979, 59 (02): : 153 - 153
  • [2] EFFECT OF TRISODIUM CITRATE ON INHIBITION OF RANCIDITY OF CURED PORK FAT AND COOKED BELLY OF PORK
    ROTH, B
    SCHEID, D
    FLEISCHWIRTSCHAFT, 1977, 57 (05): : 1001 - &
  • [3] Influence of turkey meat on residual nitrite in cured meat products
    Kilic, B
    Cassens, RG
    Borchert, LL
    JOURNAL OF FOOD PROTECTION, 2001, 64 (02) : 235 - 239
  • [4] NITRITE AND NITRATE SALTS CONTENT OF COOKED FRENCH MEAT-PRODUCTS
    DURAND, P
    VENDEUVRE, JL
    ANNALES DE LA NUTRITION ET DE L ALIMENTATION, 1980, 34 (5-6): : 1019 - 1023
  • [5] Residual nitrite in cured meat
    Cassens, RG
    FOOD TECHNOLOGY, 1997, 51 (02) : 53 - 55
  • [6] FATE OF NITRITE IN CURED MEAT
    SEBRANEK, JG
    CASSENS, RG
    HOEKSTRA, WG
    JOURNAL OF ANIMAL SCIENCE, 1972, 35 (05) : 1099 - &
  • [7] NEW FINDINGS BY COOKED, CURED MEAT
    LANGEN, JC
    FLEISCHWIRTSCHAFT, 1979, 59 (07): : 909 - &
  • [8] Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation
    Bonifacie, Aline
    Promeyrat, Aurelie
    Nassy, Gilles
    Gatellier, Philippe
    Sante-Lhoutellier, Veronique
    Theron, Laetitia
    FOOD CHEMISTRY, 2021, 348
  • [9] EFFECT OF TRISODIUM CITRATE ON THE WATER BINDING AND CONSISTENCY OF COOKED KASSELER
    SCHEID, D
    FLEISCHWIRTSCHAFT, 1979, 59 (09): : 1245 - &
  • [10] ROLE OF NITRITE IN CURED MEAT FLAVOR
    MACDONALD, B
    GRAY, JI
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1978, 176 (SEP): : 3 - 3
12345