Pregunta:
Processed meats: greening
Autor: Kate JarosRespuesta:
- on surface or in the center of sausages - microbial production of H2O2 or H2S - some Lactobacillus spp produce H2O2 H2O2 or H2S + nitrosohemochrome (cured meat pigment) --> green color
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Autor
Kate Jaros