Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages.

Autor: Ozaki MM; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Santos MD; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Ribeiro WO; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Azambuja Ferreira NC; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Picone CSF; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Domínguez R; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain., Pollonio MAR; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil. Electronic address: pollonio@unicamp.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Feb; Vol. 140, pp. 109855. Date of Electronic Publication: 2020 Oct 31.