CHARACTERISTICS OF CURED HAM AS INFLUENCED BY LEVELS OF SODIUM NITRITE AND SODIUM ASCORBATE
- 1 September 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (5), 977-979
- https://doi.org/10.1111/j.1365-2621.1974.tb07290.x
Abstract
No abstract availableKeywords
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