Using chitosan and radish powder to improve stability of fermented cooked sausages
Maristela Midori Ozaki, Paulo E. S. Munekata, Aline de Souza Lopes, Maristela da Silva do Nascimento, Mirian Pateiro, José M. Lorenzo, Marise Aparecida Rodrigues Pollonio
Topics & Concepts
Food scienceChitosanChemistryNitriteFermentationAromaSodium nitriteLactobacillus rhamnosusRipeningEnterobacter aerogenesLactobacillusBiochemistryOrganic chemistryEscherichia coliNitrateGeneMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology