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

• Hoofdauteurs: Banafsheh Mohammadi (Auteur), Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran (Auteur), Maryam Jafari (Auteur)
• Formaat: Boek
• Gepubliceerd in: Islamic Azad University, Shahrekord Branch, 2022-12-01T00:00:00Z.
• Onderwerpen: article
• Online toegang: 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...