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Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

Alberto Berardo, H De Maere, DA Stavropoulou, T Rysman, F Leroy and Stefaan De Smet UGent (2016) MEAT SCIENCE. 121. p.359-364
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Protein oxidation, Lipid oxidation, Dry fermented sausage, Nitrite, Ascorbic acid, Carbonyls, Thiols, gamma-Glutamic semialdehyde, GAMMA-GLUTAMIC SEMIALDEHYDES, COAGULASE-NEGATIVE STAPHYLOCOCCI, ROSEMARY EXTRACT, COLOR STABILITY, MEAT SYSTEMS, NITRATE, ACID, CARBONYLS, ANTIOXIDANTS, PATTIES
journal title
MEAT SCIENCE
Meat Sci.
volume
121
pages
359 - 364
Web of Science type
Article
Web of Science id
000382269900048
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.126 (2016)
JCR rank
19/129 (2016)
JCR quartile
1 (2016)
ISSN
0309-1740
1873-4138
DOI
10.1016/j.meatsci.2016.07.003
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8517976
handle
http://hdl.handle.net/1854/LU-8517976
date created
2017-04-18 09:16:20
date last changed
2017-07-06 13:32:32
@article{8517976,
  author       = {Berardo, Alberto and De Maere, H and Stavropoulou, DA and Rysman, T and Leroy, F and De Smet, Stefaan},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  keyword      = {Protein oxidation,Lipid oxidation,Dry fermented sausage,Nitrite,Ascorbic acid,Carbonyls,Thiols,gamma-Glutamic semialdehyde,GAMMA-GLUTAMIC SEMIALDEHYDES,COAGULASE-NEGATIVE STAPHYLOCOCCI,ROSEMARY EXTRACT,COLOR STABILITY,MEAT SYSTEMS,NITRATE,ACID,CARBONYLS,ANTIOXIDANTS,PATTIES},
  language     = {eng},
  pages        = {359--364},
  title        = {Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2016.07.003},
  volume       = {121},
  year         = {2016},
}

Chicago
Berardo, Alberto, H De Maere, DA Stavropoulou, T Rysman, F Leroy, and Stefaan De Smet. 2016. “Effect of Sodium Ascorbate and Sodium Nitrite on Protein and Lipid Oxidation in Dry Fermented Sausages.” Meat Science 121: 359–364.
APA
Berardo, A., De Maere, H., Stavropoulou, D., Rysman, T., Leroy, F., & De Smet, S. (2016). Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages. MEAT SCIENCE, 121, 359–364.
Vancouver
1.
Berardo A, De Maere H, Stavropoulou D, Rysman T, Leroy F, De Smet S. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages. MEAT SCIENCE. 2016;121:359–64.
MLA
Berardo, Alberto, H De Maere, DA Stavropoulou, et al. “Effect of Sodium Ascorbate and Sodium Nitrite on Protein and Lipid Oxidation in Dry Fermented Sausages.” MEAT SCIENCE 121 (2016): 359–364. Print.