Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities - Concepedia

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Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

131

Citations

14

References

2007

Year

Jacob Gøtterup, Karsten Olsen, Susanne Knøchel, Karsten Tjener, Louise H. Stahnke, Jens K.S. Møller

Meat-associated StaphylococciFood FermentationColour FormationFood AnalysisFood MicrobiologyNitrate-reductase ActivitiesMicrobiologyMeat QualityFood QualityFood SafetyHealth Sciences

References

	Year	Citations

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