Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota-Reference-Cited by-同舟云学术

Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

Published:2021-04 Issue: Volume:38 Page:32-39
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Fraqueza Maria João,Laranjo Marta,Elias Miguel,Patarata Luís

Funder

Fundação para a Ciência e a Tecnologia

European Commission

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference49 articles.

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4. Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review;Flores;Meat Sci,2021

5. SHAKE The Salt Habit. The SHAKE Technical Package for Salr Reduction;WHO,2016

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