Nitrite reduction in sausage using tomato powder and Satureja bachtiarica Bunge essential oil by response surface methodology

• Asıl Yazarlar: Banafsheh Mohammadi (Yazar), Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran (Yazar), Maryam Jafari (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: Islamic Azad University, Shahrekord Branch, 2022-12-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

Background & Aim: The use of synthetic additives is one of the main approaches for preventing microbial growth and oxidative reactions in meat products. These preservatives were recently marked as unhealthy to humans; therefore, the consumers demand for fresh, natural, and negligibly processed p...