Measurement of colour stability of cooked cured meats to light and air II.—Testing the procedure
- 1 July 1967
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 18 (7) , 305-307
- https://doi.org/10.1002/jsfa.2740180710
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Measurement of colour stability of cooked cured meats to light and air I.—Development of methodJournal of the Science of Food and Agriculture, 1967
- Meat Color, Relation of Free Sulfhydryl Groups to Cured Meat ColorJournal of Agricultural and Food Chemistry, 1955
- Colorimetric Determination of NitritesIndustrial & Engineering Chemistry Analytical Edition, 1946