EFFECT OF VARIOUS LEVELS OF POTASSIUM NITRATE AND SODIUM NITRITE ON COLOR AND FLAVOR OF CURED LOINS AND COUNTRY-STYLE HAMS
B. D. EAKES, T. N. BLUMERVolume:
40
Year:
1975
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1975.tb02247.x
File:
PDF, 457 KB
english, 1975