Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and<i> Escherichia coli</i> Behavior during Salami Processing

<div>Modulated Differential Scanning Calorimetry (MDSC) curves indicating exothermic/endothermic total heat flow (a) and nonreversible heat flow (b) for salami lipid fraction in prefermentation stage (--) and postripening stage (- -).</div>

International Journal of Food Science

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Figure 1

Figure 1: Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and<i> Escherichia coli</i> Behavior during Salami Processing 

Figure 1 | Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing 