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Assessment of the lipid oxidation, color and sensorial acceptance of fresh sausage formulated with potassium bixinate as a substitute for sodium nitrite and carmine.
J Food Sci Technol. 2021 Dec;58(12):4524-4529. doi: 10.1007/s13197-020-04934-0. Epub 2021 Jan 6.
J Food Sci Technol. 2021.
PMID: 34629516
Free PMC article.
Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat.
Bolognesi VJ, Spier MR, Garcia CER.
Bolognesi VJ, et al.
Food Technol Biotechnol. 2020 Jun;58(2):173-182. doi: 10.17113/ftb.58.02.20.6336.
Food Technol Biotechnol. 2020.
PMID: 32831569
Free PMC article.
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