Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

Olga Carla Maria Blanco Lizarazo; Luz Indira Sotelo Diaz; René Miranda Ruvalcaba; José Luis Arjona Román

doi:10.1155/2018/5934305

Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

Olga Carla Maria Blanco Lizarazo (PHD Student)
, Luz Indira Sotelo Diaz (Correspondent Author)
, René Miranda Ruvalcaba (Fourth Autor)
, José Luis Arjona Román (Another Number Author)

Universidad Nacional Autónoma de México

Research output: Contribution to journal › Article › peer-review

14 Scopus citations

Translated title of the contribution	Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing
Original language	Undefined/Unknown
Pages (from-to)	1-10
Number of pages	9
Journal	International Journal of Food Science
DOIs	https://doi.org/10.1155/2018/5934305
State	Published - 4 Oct 2018

Article Classification

Full research article

Indexación Internacional (Artículo)

SCOPUS

Scopus-Q Quartil

Q2

ISI- Q Quartil

Ninguno

Categoría Publindex

A2

Access to Document

10.1155/2018/5934305License: CC BY-ND

https://www.hindawi.com/journals/ijfs/2018/5934305/License: CC BY-ND

Cite this

@article{426b0ad8b2624c26b86efb441d5b3646,

title = "Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing",

author = "\{Blanco Lizarazo\}, \{Olga Carla Maria\} and \{Sotelo Diaz\}, \{Luz Indira\} and \{Miranda Ruvalcaba\}, Ren{\'e} and \{Arjona Rom{\'a}n\}, \{Jos{\'e} Luis\}",

year = "2018",

month = oct,

day = "4",

doi = "10.1155/2018/5934305",

language = "Indefinido/desconocido",

pages = "1--10",

journal = "International Journal of Food Science",

issn = "2356-7015",

publisher = "John Wiley and Sons Ltd",

}

Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing. / Blanco Lizarazo, Olga Carla Maria (PHD Student); Sotelo Diaz, Luz Indira (Correspondent Author); Miranda Ruvalcaba, René (Fourth Autor) et al.
In: International Journal of Food Science, 04.10.2018, p. 1-10.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

AU - Sotelo Diaz, Luz Indira

AU - Arjona Román, José Luis

A2 - Blanco Lizarazo, Olga Carla Maria

A2 - Miranda Ruvalcaba, René

PY - 2018/10/4

Y1 - 2018/10/4

U2 - 10.1155/2018/5934305

DO - 10.1155/2018/5934305

M3 - Artículo

SN - 2356-7015

SP - 1

EP - 10

JO - International Journal of Food Science

JF - International Journal of Food Science

ER -