INFLUENCE OF SODIUM ERYTHORBATE ON COLOR DEVELOPMENT, FLAVOR AND OVERALL ACCEPTABILITY OF FRANKFURTERS CURED WITH REDUCED LEVELS OF SODIUM NITRITE
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4) , 1120-1121
- https://doi.org/10.1111/j.1365-2621.1977.tb12681.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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