Concepedia

Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage

Sang-Keun Jin, Jungseok Choi, Han‐Sul Yang, Tae-Seon Park, Dong-Gyun Yim

Meat Science · 2018 · 119 citations · 28 references

DOI

Concepts

References

28

[30] Microsomal lipid peroxidation

John A. Buege, Steven D. Aust · Methods in enzymology on CD-ROM/Methods in enzymology · 1978 · 13.3K citations

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CHEMICAL ANALYSIS OF FOODS.

JAMA · 1891 · 1.9K citations

, , +9

The chemical analysis of foods

Public Health · 1925 · 588 citations

, , +6

Cured meat products without direct addition of nitrate or nitrite: what are the issues?

Joseph G. Sebranek, James N. Bacus · Meat Science · 2007 · 492 citations

, , +13

Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet

Ock K. Chun, Dae‐Ok Kim, Nancy L. Smith et al. · Journal of the Science of Food and Agriculture · 2005 · 487 citations

, , +14