TY - GEN 
AU - Blanco Lizarazo, Carla María
AU - Sotelo Díaz, Indira
AU - Arjona Roman, José Luis
AU - Llorente Bousquets, Adriana
AU - Miranda Ruvalcaba, René
PY - 2018
UR - http://hdl.handle.net/10818/42867
AB - Te reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. Tis research
evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus...
LA - eng
PB - International Journal of Food Science
KW - Sodium nitrite
KW - NaNO2
KW - Oxidative phenomena
TI - Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing
DO - 10.1155/2018/5934305
ER -