Research to lessen the amounts of curing agents in...

IOP Conference Series Earth and Environmental Science 2017 / 09 Vol. 85

Research to lessen the amounts of curing agents in processed meat through use of rock salt and carbon monoxide

Sakata, R, Takeda, S, Kinoshita, Y, Waga, M
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Volume:
85
Language:
english
Journal:
IOP Conference Series: Earth and Environmental Science
DOI:
10.1088/1755-1315/85/1/012007
Date:
September, 2017
File:
PDF, 248 KB
english, 2017
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