Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages

Article

Abstract: The aim of the study was to evaluate the influence of partial nitrite replacement by chitosan on the

Palabras claves:

Chitosan, Microbial quality, Nitrite substitution, Pork sausages, Sensory quality, STORAGE

Autores:

Beldarraín T., Fornaris L., Mario Antonio García Pérez, Raúl Guinovart Díaz

Fuentes:

scopus