ANTIBOTULINAL ROLE OF ISOASCORBATE IN CURED MEAT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02492.x/fullpdf
Reference22 articles.
1. The Perigo effect in pork
2. POTENTIATION OF THE ASCORBATE EFFECT IN CURED MEAT PIGMENT DEVELOPMENT
3. B. Borenstein, and E.G. Smith, 1968 . Process for the production of cured meat products. U.S. Patent 3,386,836, June 4.
4. An Improved Nonselective Culture Medium for Ruminal Bacteria and Its Use in Determining Diurnal Variation in Numbers of Bacteria in the Rumen
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