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

(2016) MEAT SCIENCE. 121. p.359-364
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Keywords
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

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Citation

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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.
@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},
}

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