THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE

Exploring A New Synergistic Strategy for Substitution of Sodium Nitrite From Beef Sausage: Impacts on Color, Sensory and Physicochemical Characteristics

EFFECT OF SODIUM NITRITE AND PCTASSIUM SORBATE ON TOTAL COUNT OF AEROBIC MICROORGANISMS IN SAUSAGE PASTE

EFFECT OF SOME ADDITIVES ON RESIDUAL NITRITE AND SOME QUALITY ATTRIBUTES IN BEEF SAUSAGE

Natural Alternatives of Nitrate and Nitrite as Preservative Agents in Pastrami.

COMPARATIVE STUDY CONCERNING THE EFFECT OF NITRITE AND SORBATE ON LISTERIA MONOCYTOGENES IN SAUSAGE

PRODUCTION OF REDUCED FAT SAUSAGE BY USING CHITIN AS A NEW FAT MIMIC

REDUCED - FAT SAUSAGE AS AFFECTED BY USING FAT REPLACERS, NATURAL BEEF FLAVOR AND COLLAGEN CASINGS

EFFECT OF SODIUM CHLORIDE SODIUM NITRITE AND ASCORBIC ACID ON THE MICROBIOLOGICAL QUALITY OF SUN-DRIED AND FREEZE-DRIED BUFFALO MEAT

EVALUATION OF PROCESSED SAUSAGE WITH PASTRAMI COATING MIXTURE