Open AccessEffects of Nitrite Source, Reducing Agents, and Holding Time on Color Development in a Cured Meat Model System
Author(s) -
Jennifer A. Posthuma,
Faith D. Rasmussen,
Gary A. Sullivan
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.160
Subject(s) - nitrite , chemistry , food science , sodium nitrite , ascorbic acid , food additive , sodium ascorbate , organic chemistry , nitrate
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