The Action of Salts and other Substances Used in the Curing of Bacon and Ham
Open Access
- 1 December 1947
- journal article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 1 (2-3), 269-274
- https://doi.org/10.1079/bjn19470037
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- ObituariesJournal of the Society of Chemical Industry, 1940
- Changes in elasticity of mammalian muscle undergoing rigor mortisThe Journal of Physiology, 1939
- The action of nitrite on haemoglobin in the absence of oxygenProceedings of the Royal Society of London. B. Biological Sciences, 1937
- The presence of formaldehyde in wood smoke and in smoked foodstuffsThe Analyst, 1927