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CHARACTERISTICS OF CURED HAM AS INFLUENCED BY LEVELS OF SODIUM NITRITE AND SODIUM ASCORBATE
Author(s) -
BROWN C. L.,
HEDRICK H. B.,
BAILEY M. E.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb07290.x
Subject(s) - library science , columbia university , citation , food science , chemistry , sociology , media studies , computer science