Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder.
- DOI
- 10.3390/foods13182872
- Published
- 2024 Sep 10
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods13182872,
title = {Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder.},
author = {Bae SM and Jeong JY},
year = {2024},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods13182872},
url = {https://doi.org/10.3390/foods13182872}
}RIS
TY - JOUR TI - Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder. AU - Bae SM AU - Jeong JY PY - 2024 JO - Foods (Basel, Switzerland) DO - 10.3390/foods13182872 UR - https://doi.org/10.3390/foods13182872 ER -
APA
SM, B., & JY, J. (2024). Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods13182872
Source records
- pubmed · retrieved 2026-09-26T02:44:40.718Z