Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages
- 1 July 1997
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 37 (2-3) , 225-229
- https://doi.org/10.1016/s0168-1605(97)00060-3
Abstract
No abstract availableKeywords
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