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Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats.
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- NPJ Science of Food, 2023, v. 7, n. 1, p. 1, doi. 10.1038/s41538-023-00228-9
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- Article
Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat.
- Published in:
- Foods, 2021, v. 10, n. 9, p. 2230, doi. 10.3390/foods10092230
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- Publication type:
- Article
New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation.
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- Foods, 2021, v. 10, n. 4, p. 852, doi. 10.3390/foods10040852
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- Article