CHARACTERISTICS OF CURED HAM AS INFLUENCED BY LEVELS OF SODIUM NITRITE AND SODIUM ASCORBATE - Concepedia

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CHARACTERISTICS OF CURED HAM AS INFLUENCED BY LEVELS OF SODIUM NITRITE AND SODIUM ASCORBATE

40

Citations

14

References

1974

Year

Courtney L. Brown, H. B. Hedrick, M. E. Bailey

Journal of Food Science

Animal NutritionPhysiologyHealth SciencesFood Chemistry

References

	Year	Citations

Page 1