Microbial formation of nitrite-cured pigment, nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum stains and a commercial starter culture
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | European Food Research and Technology |
| Issue number | 216 |
| Pages (from-to) | 463-469 |
| Number of pages | 7 |
| ISSN | 1438-2377 |
| Publication status | Published - 2003 |
ID: 7857570