Effects of pre-converted white amaranth (Amaranthus mangostanus cv.) extract as a natural source of nitrite on the quality of frankfurter sausage during storage at 4℃
碩士 === 國立中興大學 === 動物科學系所 === 107 === Nitrite salt has been used as a curing agent mainly to contribute cured color and flavor, maintain microbial quality and to prevent lipid oxidation in cured meat products. Thus, nitrite plays an important role in meat curing, and artificially synthesized sodium n...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/6dxes7 |