Oxidation-induced color and flavor changes in meat
- 1 March 1975
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 23 (2), 164-167
- https://doi.org/10.1021/jf60198a014
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- INFLUENCE OF NITRITE AND NITRATE CURING INGREDIENTS ON QUALITY OF PACKAGED FRANKFURTERSJournal of Food Science, 1973
- THE EFFECT OF SODIUM NITRITE ON THE FLAVOR OF FRANKFURTERSJournal of Food Science, 1972