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Updated: May 27, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using

G Alley1, D Cours, D Demeyer

  • 1Onderzoekscentrum voor Voeding, Veeteelt en Vleestechnologie, Rijksuniversiteit Gent, 9090 Melle, Belgium.

Meat Science
|November 9, 2011
PubMed

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