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Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams

Angélica Sousa Guimarães, Jéssica Sousa Guimarães, Lorena Mendes Rodrigues, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos

2022Meat Science24 citationsDOI

Topics & Concepts

AromaFood scienceChemistrySodium nitriteFlavorNitriteCuring (chemistry)Organic chemistryNitratePolymer chemistryMeat and Animal Product QualitySensory Analysis and Statistical MethodsBiochemical Analysis and Sensing Techniques
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams | Litcius