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Effect of sodium lactate /sodium diacetate in combination with sodium nitrite on physiochemical, microbial properties and sensory evaluation of cow sausage
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1016/0168-1605(93)90169-hopenalex-snapshot
Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products
inferredcites →https://doi.org/10.1016/0168-1605(93)90177-iopenalex-snapshot
Modeling lag phase of nonproteolytic Clostridium botulinum toxigenesis in cooked turkey and chicken breast as affected by temperature, sodium lactate, sodium chloride and spore inoculum
inferredcites →https://doi.org/10.1016/j.foodchem.2011.05.077openalex-snapshot
The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system
inferredcites →https://doi.org/10.1016/j.meatsci.2006.06.017openalex-snapshot
Lipid oxidation and color change of salted pork patties
inferredcites →https://doi.org/10.1016/j.meatsci.2006.07.013openalex-snapshot
Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents
inferredcites →https://doi.org/10.1016/j.meatsci.2007.05.030openalex-snapshot
The use and control of nitrate and nitrite for the processing of meat products
inferredcites →https://doi.org/10.1016/j.meatsci.2008.06.021openalex-snapshot
Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 days
inferredcites →https://doi.org/10.1016/s0309-1740(00)00022-xopenalex-snapshot
Effects of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20°C
inferredcites →https://doi.org/10.1016/s0309-1740(01)00116-4openalex-snapshot
Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage
inferredcites →https://doi.org/10.1016/s0309-1740(02)00245-0openalex-snapshot
Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes
inferredcites →https://doi.org/10.1111/j.1365-2621.1991.tb04727.xopenalex-snapshot
Sodium Lactate Effects on Shelf‐Life, Sensory, and Physical Characteristics of Fresh Pork Sausage
inferredcites →https://doi.org/10.1111/j.1365-2621.1991.tb08015.xopenalex-snapshot
Assessment of Sodium Lactate Addition to Fresh Pork Sausage
inferredcites →https://doi.org/10.1111/j.1365-2621.1995.tb05606.xopenalex-snapshot
Sodium Lactate/Sodium Chloride Effects on Aerobic Plate Counts and Color of Aerobically Packaged Ground Pork
inferredcites →https://doi.org/10.1111/j.1365-2621.2007.01673.xopenalex-snapshot
Efficacy of citric acid against Listeria monocytogenes attached to poultry skin during refrigerated storage
inferredcites →https://doi.org/10.1111/j.1750-3841.2008.00994.xopenalex-snapshot
External Concentration of Organic Acid Anions and pH: Key Independent Variables for Studying How Organic Acids Inhibit Growth of Bacteria in Mildly Acidic Foods
inferredcites →https://doi.org/10.1128/jb.113.3.1184-1192.1973openalex-snapshot
Effect of Weak Acids on Amino Acid Transport by Penicillium chrysogenum : Evidence for a Proton or Charge Gradient as the Driving Force
inferredcites →https://doi.org/10.1351/pac197951122503openalex-snapshot
Standard Methods for the Analysis of Oils, Fats and Derivatives
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4613117openalex-extracted
Effect of Sodium Diacetate on Germination and Outgrowth of Clostridium Perfringens Spores and its Mechanism
inferred← citeshttps://doi.org/10.1111/jfs.70001openalex-snapshot
From Germination to Stagnation: Sodium Diacetate's Impact on Clostridium perfringens Spores
inferred← citeshttps://doi.org/10.2139/ssrn.4896351openalex-snapshot
From Germination to Stagnation: Sodium Diacetate's Impact on Clostridium Perfringens Spores
inferred← citeshttps://doi.org/10.22207/jpam.10.4.20openalex-snapshot
Food Preservation by Hurdle Technology: A Review of Different Hurdle and Interaction with Focus on Foodstuffs
inferred← citeshttps://doi.org/10.33448/rsd-v9i10.8372openalex-snapshot
Uso de umectantes na qualidade da carne ovina através do processo de marinação
inferred← citeshttps://doi.org/10.35516/jjas.v19i3.148openalex-snapshot
The Effect of a Combination of Nitrite with Lactate, and Sorbate on Physical, Chemical, Antioxidant and Sensory Properties of Beef Mortadella during Storage
inferred← citeshttps://doi.org/10.5219/473openalex-snapshot
Analysis of texturometric properties of selected traditional and commercial sausage
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