Properties of reformulated hot dog sausage without added nitrites during chilled storage (English)
- New search for: Ruiz-Capillas, C
- New search for: Ruiz-Capillas, C
- New search for: Herrero, A M
- New search for: Tahmouzi, S
- New search for: Razavi, S H
- New search for: Triki, M
- New search for: Rodríguez-Salas, L
- New search for: Samcová, K
- New search for: Jiménez-Colmenero, F
In:
Food science and technology international
;
22
, 1
; 21-30
;
2016
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ISSN:
- Article (Journal) / Print
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Title:Properties of reformulated hot dog sausage without added nitrites during chilled storage
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Contributors:Ruiz-Capillas, C ( author ) / Herrero, A M / Tahmouzi, S / Razavi, S H / Triki, M / Rodríguez-Salas, L / Samcová, K / Jiménez-Colmenero, F
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Published in:Food science and technology international ; 22, 1 ; 21-30
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Publisher:
- New search for: Sage Publications
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Place of publication:London [u.a.]
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Publication date:2016
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34
- Further information on Basic classification
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Keywords:
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Classification:
BKL: 58.34 Lebensmitteltechnologie -
Source:
Table of contents – Volume 22, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 3
-
Inactivation of Escherichia coli O157:H7 using ultraviolet light-treated bacteriophagesBillington, C et al. | 2016
- 10
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An exposure assessment model of the prevalence of Salmonella spp. along the processing stages of Brazilian beefXavier, Cristina et al. | 2016
- 21
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Properties of reformulated hot dog sausage without added nitrites during chilled storageRuiz-Capillas, C et al. | 2016
- 31
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Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox-Merz ruleEroglu, Ali et al. | 2016
- 47
-
Freshly characterization and storability of mini head lettuces at optimal and abusive temperaturesViacava, Gabriela E et al. | 2016
- 58
-
Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitternessFreitas, Mírian Luisa Faria et al. | 2016
- 68
-
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methodsAna-Puig et al. | 2016
- 79
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Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agentsHassan, Y. I et al. | 2016