Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases
- 1 January 1993
- journal article
- Published by Elsevier in Meat Science
- Vol. 34 (2) , 255-264
- https://doi.org/10.1016/0309-1740(93)90032-d
Abstract
No abstract availableKeywords
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