Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite
The feasibility of using white radish powder as a nitrite substitute in dry fermented pork sausages was evaluated. Four groups of sausage were prepared by using a multi-strain starter culture (VBM-60, Sacco): negative control (NC, without nitrate or nitrite), positive control (PC, with 150 mg/kg sod...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-014.pdf |