Crossmark

Effect of Dry Red Grape Pomace as a Nitrite Substitute on the Microbiological and Physicochemical Properties and Residual Nitrite of Dry-cured Sausage

Crossref DOI link: https://doi.org/10.18869/acadpub.nfsr.3.3.37

Published Online: 2016-07-01

Update policy: https://doi.org/10.18869/acadpub.crossmark-policy

Authors

Riazi, Fatemeh

,

Zeynali, Fariba

,

Hoseini, Ebrahim

,

Behmadi, Homa

,
More Information

Journal Owner: National Nutrition and Food Technology Research Institute

Journal Publisher: Shahid Beheshti University of Medical Sciences