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EFFECT OF VARIOUS LEVELS OF POTASSIUM NITRATE AND SODIUM NITRITE ON COLOR AND FLAVOR OF CURED LOINS AND COUNTRY‐STYLE HAMS
Author(s) -
EAKES B. D.,
BLUMER T. N.
Publication year - 1975
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.1365-2621.1975.tb02247.x
Subject(s) - library science , chemistry , computer science