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Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages - Impact on microbiological, physicochemical and sensory aspects

Autor: Guenter Klein, Greta Riel, Johanna Popp, Annika Boulaaba

Publikováno v: Meat science. 131

Increasing concern about chemical additives in processed meat has led to an increased market of uncured and alternatively cured meat products. However, the use of vegetable extracts or the exclusion of curing salt may increase the risk of greater bac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1f1aed3f520cf844b6d288e42c72f46
https://pubmed.ncbi.nlm.nih.gov/28527368

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