Effect of the use of vegetable juice powder as source of nitrates and nitrites on the manufacturing of “Chorizo” a Spanish dry fermented sausage

Effect of the use of vegetable juice powder as source of nitrates and nitrites on the manufacturing of “Chorizo” a Spanish dry fermented sausage
B. Rubio, M. Vaquero-Martín, M.J. Sánchez-Iglesias and B. Martínez