Project Details
Description
The aim of this project is to identify protein and peptides with antimicrobial and antioxidant activities that are formed during nitrite curing of cooked meat products and identify processing factors that are important in their formation in order to optimize and minimize the addition of nitrite in cured meat products.
| Acronym | IQMeat |
|---|---|
| Status | Finished |
| Effective start/end date | 01/09/2014 → 31/08/2017 |
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