Effect of nitrate and ascorbate on color and color stability of dry, fermented sausage using “black slopping”
G. Ally, D. cours, D. Demeyer, A. Verplaetse and F. Vandendriesse
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of nitrate and ascorbate on color and color stability of dry, fermented sausage using “black slopping”
G. Ally, D. cours, D. Demeyer, A. Verplaetse and F. Vandendriesse