COMPARISON OF SALAMI SAUSAGE PRODUCED WITH AND WITHOUT ADDITION OF SODIUM NITRITE AND SODIUM NITRATE
- 1 May 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (3), 520-524
- https://doi.org/10.1111/j.1365-2621.1974.tb02938.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- THE EFFECT OF SODIUM NITRITE ON THE FLAVOR OF FRANKFURTERSJournal of Food Science, 1972
- EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORKJournal of Food Science, 1970
- Bemerkungen über die jodometrischen Verfahren zur Bestimmung der Peroxydzahl in SpeiseölenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1956