Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages.
Tsoukalas
D S
DS
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece.
Katsanidis
E
E
Marantidou
S
S
Bloukas
J G
JG
D005285:Fermentation; D005503:Food Additives; D005524:Food Technology; D005612:Freeze Drying; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D019697:Onions; D028321:Plant Preparations; D011208:Powders; D012977:Sodium Nitrite / Q000032:analysis*; D013649:Taste
D005503:Food Additives; D028321:Plant Preparations; D011208:Powders; D012977:Sodium Nitrite