Open AccessDECREASING OF SODIUM NITRITE CONTENT IN COOKED SAUSAGES USING DENITRIFYING MICROORGANISMS
Author(s) -
Larysa Bal-Prylypko,
B.I. Leonova
Publication year - 2015
Publication title -
biotechnologia acta
Language(s) - English
Resource type - Journals
eISSN - 2410-776X
pISSN - 2410-7751
DOI - 10.15407/biotech8.03.110
Subject(s) - denitrifying bacteria , food science , nitrite , chemistry , sodium nitrite , microorganism , sodium , bacteria , biology , nitrate , denitrification , nitrogen , organic chemistry , genetics