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International Journal of Food Properties
Volume 26, 2023 - Issue 1
Research Article
Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages
Suveena Jantapiraka Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand;b Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
https://orcid.org/0000-0002-8578-0944View further author information
https://orcid.org/0000-0002-8578-0944View further author information, Kanithaporn Vangnaia Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailandhttps://orcid.org/0000-0001-8436-5653View further author information
https://orcid.org/0000-0001-8436-5653View further author information, Titaporn Tumpanuvatrb Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailandhttps://orcid.org/0000-0002-7353-4711View further author information
https://orcid.org/0000-0002-7353-4711View further author information & Weerachet Jittanita Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandCorrespondence[email protected]
https://orcid.org/0000-0002-2023-4176View further author information
https://orcid.org/0000-0002-2023-4176View further author information