The effect of sodium nitrite on the textural properties of cooked sausage during cold storage
- Author
- DONG, Qing-Li1 ; KANG TU1 ; GUO, Li-Yang1 ; YANG, Jia-Li1 ; HAI WANG1 ; CHEN, Yu-Yan1
[1] Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture (MOA) College of Food Science and Technology Nanjing Agricultural University No. 1 Weigang, Nanjing 210095, China - Source
Journal of texture studies. 2007, Vol 38, Num 5, pp 537-554, 18 p ; ref : 3 p
- CODEN
- JTXSBU
- ISSN
- 0022-4901
- Scientific domain
- Food science technology
- Publisher
- Blackwell, Malden, MA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Texture
- Keyword (en)
- Texture
- Keyword (es)
- Textura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19118102
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4603.2007.00112.x 
https://dx.doi.org/10.1111/j.1745-4603.2007.00112.x
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