Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients
Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from <i>Clost...
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| Main Authors: | , |
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| Format: | Book |
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MDPI AG,
2020-08-01T00:00:00Z.
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |