Sensory profile and color and oxidative stabilities of sliced restructured cooked hams with added S-nitroso-N-acetylcysteine as a nitrite replacement
| Autor: | Andrade, Bruna Fernandes, do Carmo, Lorrany Ramos, de Moura, Ana Paula Rocha, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes |
|---|---|
| Zdroj: | In Food and Humanity December 2024 3 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect