Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products

Published 2012 View Full Article

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Title
Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 93, Issue 1, Pages 67-72
Publisher
Elsevier BV
Online
2012-08-08
DOI
10.1016/j.meatsci.2012.08.003

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