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Impact of Organic and Conventional Vegetable‐Based Curing Ingredients on Frankfurter Quality and Sensory Attributes.

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Title: Impact of Organic and Conventional Vegetable‐Based Curing Ingredients on Frankfurter Quality and Sensory Attributes.
Authors: Sheng, Siyuan1 (AUTHOR) siyuan.sheng@outlook.com, Ricke, Steven C.1 (AUTHOR), Silva, Erin M.2 (AUTHOR), Claus, James R.1 (AUTHOR)
Source: Food Science & Nutrition. Apr2025, Vol. 13 Issue 4, p1-13. 13p.
Database: Academic Search Ultimate
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  Data: Impact of Organic and Conventional Vegetable‐Based Curing Ingredients on Frankfurter Quality and Sensory Attributes.
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Apr2025, Vol. 13 Issue 4, p1-13. 13p.
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      – Type: doi
        Value: 10.1002/fsn3.70148
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      – Code: eng
        Text: English
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      – TitleFull: Impact of Organic and Conventional Vegetable‐Based Curing Ingredients on Frankfurter Quality and Sensory Attributes.
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            NameFull: Ricke, Steven C.
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              Text: Apr2025
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              Y: 2025
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