Effect of acid whey on nitrosylmyoglobin concentration in...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 12 Vol. 64; Iss. 2

Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage

Wójciak, Karolina M., Dolatowski, Zbigniew J.
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Volume:
64
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.06.009
Date:
December, 2015
File:
PDF, 717 KB
english, 2015
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