THE ROLE OF NITRITE AND NITRATE IN LEBANON BOLOGNA, A FERMENTED SAUSAGE
- 1 November 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (6), 1457-1460
- https://doi.org/10.1111/j.1365-2621.1976.tb01195.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956