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

Título traducido de la contribución: 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 (Estudiante de doctorado), Luz Indira Sotelo Diaz (Autor Corresponsal), René Miranda Ruvalcaba (Cuarto Autor), José Luis Arjona Román (Otro Numero de Autor)

Universidad Nacional Autónoma de México

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

13 Citas (Scopus)

Título traducido de la contribución	Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing
Idioma original	Indefinido/desconocido
Páginas (desde-hasta)	1-10
Número de páginas	9
Publicación	International Journal of Food Science
DOI	https://doi.org/10.1155/2018/5934305
Estado	Publicada - 4 oct. 2018

Clasificación de Articulo

Artículo completo de investigación

Indexación Internacional (Artículo)

SCOPUS

Scopus-Q Quartil

Q2

ISI- Q Quartil

Ninguno

Categoría Publindex

A2

Acceder al documento

10.1155/2018/5934305Licencia: CC BY-ND

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

Citar esto

@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 (Estudiante de doctorado); Sotelo Diaz, Luz Indira (Autor Corresponsal); Miranda Ruvalcaba, René (Cuarto Autor) et al.
En: International Journal of Food Science, 04.10.2018, p. 1-10.

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

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 -