Volatile components of cured and uncured pork: The role of nitrite and the formation of nitrogen compounds
- 1 February 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (2), 233-239
- https://doi.org/10.1002/jsfa.2740350217
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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