Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation

The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project

K. Molly, D. Demeyer, Gunilla Johansson et al. · Food Chemistry · 1997 · 249 citations

Agriculture, Biochemistry, Food Science +17

Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant

R. T. Nassu, Lireny Aparecida Guaraldo Gonçalves, Maria Aparecida Azevedo Pereira da Silva et al. · Meat Science · 2002 · 168 citations

Agriculture, Animal Sciences, Food Science +17

Some observations on the absorption spectra of various myoglobin derivatives found in meat

S. Millar, B.W. Moss, M.H. Stevenson · Meat Science · 1996 · 145 citations

Agriculture, Biochemistry, Food Science +10

Survey of nitrate and nitrite contents of vegetables grown in Korea

S. Y. Chung, J. S. Kim, M Kim et al. · Food Additives & Contaminants · 2003 · 137 citations

Agriculture, Food Science, Nutritional Sciences +9

Residual nitrite in cured meat

R. G. Cassens · Food technology · 1997 · 132 citations

Agriculture, Food Science, Food Analysis +13