Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage.

Ital J Food Saf · 2020 · PMC7459757 · PMID 32913721

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a decreasing trendno p-value reported

All the samples, except those produced with the use of nitrates (CP), showed a decreasing trend until the end of the seasoning period, recording values of about 0.970 at the beginning of maturation and values of about 0.850 at the 60th day.

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