Oxidative Stability and Flavour Acceptability of Nitrite-Free Meat-Curing Systems
Author:
Publisher
Elsevier BV
Subject
General Computer Science
Reference31 articles.
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3. Antioxidants for Use in Foods;Chipault,1962
4. The Effect of Nitrite and Storage Temperature on the Organoleptic Quality and Toxicogenesis by Clostridium botulinum in Vacuum-Packed Bacon;Collins-Thompson;J. Food Sci.,1974
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