ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Frankfurters were cured with various levels of sodium nitrite and sodium erythorbate and evaluated by a consumer taste panel. Color, flavor and overall acceptability decreased with decreasing nitrite concentrations. Flavor and acceptability of frankfurters were increased by the use of erythorbate but only at low (below 52 ppm) concentrations of sodium nitrite.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb12681.x
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