Combination effect of sodium lactate and irradiation on color, lactic acid bacteria, lipid oxidation and residual nitrite in Chinese sausages during storage at 25 °C
2004 ◽
Vol 84
(8)
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pp. 903-908
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Keyword(s):
2004 ◽
Vol 67
(3)
◽
pp. 601-606
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Keyword(s):
1985 ◽
Vol 48
(8)
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pp. 679-686
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Keyword(s):
Keyword(s):
2011 ◽
Vol 74
(7)
◽
pp. 1119-1125
◽
1981 ◽
Vol 44
(8)
◽
pp. 593-595
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