Impact of sodium nitrite reduction on microbiological safety and quality of cooked–smoked traditional Portuguese sausage (Chourição)

Food Research International 2026

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Authors: Maria J. M. Nunes, Rui C. Pereira, Lúcia Noronha, Inês Cruz, Maria João Monteiro, Tânia C.F. Ribas, Raquel.B.R. Mesquita, António O.S.S. Rangel, Fátima Carvalho, Paula Teixeira
DOI: 10.1016/j.foodres.2026.119793
Cited by: 1
References: 59

Fields of Study & Subjects

Meat and Animal Product Quality Listeria monocytogenes in Food Safety Animal Nutrition and Physiology

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
242
Issue
Pt 1
Pages
119793–119793
Publication date
21 June 2026
Language
EN