The relationship of chemical components to flavor attributes of bacon and ham
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference51 articles.
1. Influence of nitrite on meat flavor;Bailey,1973
2. Sensory, physical and cooking characteristics of bacon processed with varying levels of sodium nitrite and potassium sorbate;Berry;J. Food Sci.,1981
3. Effect of various quantities of nitrite on color intensity and stability in preserved meat pieces;Djujic;Technol. Mesa.,1980
4. Effects of various levels of potassium nitrate and sodium nitrite on color and flavor of cured loins and country-style hams;Eakes;J. Food Sci.,1975
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