Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste
Version of Record online: 7 DEC 2011
Copyright © 2011 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 92, Issue 8, pages 1627–1632, June 2012
How to Cite
Bázan-Lugo, E., García-Martínez, I., Alfaro-Rodríguez, R. H. and Totosaus, A. (2012), Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste. J. Sci. Food Agric., 92: 1627–1632. doi: 10.1002/jsfa.4748
- Issue online: 18 APR 2012
- Version of Record online: 7 DEC 2011
- Manuscript Accepted: 14 OCT 2011
- Manuscript Revised: 21 SEP 2011
- Manuscript Received: 16 FEB 2011
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