EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACON
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5), 1293-1296
- https://doi.org/10.1111/j.1365-2621.1980.tb06540.x
Abstract
No abstract availableKeywords
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