title: Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages.
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece.
authors.forename: D S
authors.initials: DS
authors.lastname: Tsoukalas
authors.forename: E
authors.initials: E
authors.lastname: Katsanidis
authors.forename: S
authors.initials: S
authors.lastname: Marantidou
authors.forename: J G
authors.initials: JG
authors.lastname: Bloukas
mesh_terms: 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
chemical_list: D005503:Food Additives; D028321:Plant Preparations; D011208:Powders; D012977:Sodium Nitrite