EFFECT OF VARIOUS LEVELS OF POTASSIUM NITRATE AND SODIUM NITRITE ON COLOR AND FLAVOR OF CURED LOINS AND COUNTRY‐STYLE HAMS
- 1 September 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (5) , 977-980
- https://doi.org/10.1111/j.1365-2621.1975.tb02247.x
Abstract
No abstract availableKeywords
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