Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using ‘back slopping’
- 31 December 1992
- journal article
- Published by Elsevier in Meat Science
- Vol. 32 (3) , 279-287
- https://doi.org/10.1016/0309-1740(92)90091-h
Abstract
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