Effect of Sodium Erythorbate on Residual Nitrite, pH and Bacterial Growth in Liver Sausage Formulated with Different Levels of Mechanically Separated Pork

✍ Scribed by J.J. DeFREITAS; C.L. KNIPE; R.A. MOLINS; H.W. WALKER; D.G. OLSON; A.A. KRAFT

• Book ID: 108813361
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 575 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb07714.x