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The decrease of the content of nitrites in poultry meat products

1992

Mikova, K. (Biointer, Prague (CSFR). Vyzkumne Vyvojove Laboratore) | Komrska, P.

AGROVOC Keywords
acide ascorbique acide sorbique acido ascorbico acido sorbico agent de conservation analyse organoleptique ascorbic acid brining carne de pollo carne picada chicken meat colorant alimentaire colorantes alimentarios feeding preferences food colourants gusto (sentido) hams higiene de la carne jambon meat hygiene meat texture minced meat nitrite nitrites nitritos organoleptic analysis organoleptic properties preferencias alimentarias preservadores preservatives salage sorbic acid taste (sensation) textura de la carne texture de la viande viande de poulet
Bibliographic information
Volume 10 Issue 2 ISSN 0232-0568
Pagination
pp. 105-112
Other Subjects
Sens du gout; Preference alimentaire; Propiedades organolepticas; Hygiene de la viande; Salazon; Viande hachee; Analisis organoleptico; Jamon; Propriete organoleptique
Language
Czech
Note
2 graphs, 5 tables; 11 ref. Summary (En)
Type
Summary
1993-08-15
AGRIS AP
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