The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

Published 2011 View Full Article

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Title
The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 129, Issue 3, Pages 1072-1079
Publisher
Elsevier BV
Online
2011-05-26
DOI
10.1016/j.foodchem.2011.05.077

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