Red beet and Swiss chard juice extract as natural nitrate sources for the production of alternatively-cured emulsion-type sausages
Björn Schopfer, Sylvia Mitrenga, Annika Boulaaba, Karolina Roolfs, Madeleine Plötz, André Becker
Topics & Concepts
NitriteNitrateFood scienceChemistryEmulsionStarterIncubationIncubation periodHorticultureBiologyBiochemistryOrganic chemistryMeat and Animal Product QualityPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive Peptides