A Comparison of Curing Practices and Sodium Nitrite Levels on the Chemical and Sensory Properties of Smoked Turkey
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/61/4/710/4385840/poultrysci61-0710.pdf
Reference13 articles.
1. Association of Official Analytical Chemists, 1980. Official Methods of Analysis. 13th. AOAC, Washington, DC.
2. Factors affecting the acceptability of lownitrite smoked, cured ham;DuBose;J. Food Sci.,1981
3. Multiple range and multiple F tests;Duncan;Biometrics,1955
4. Effect of prefreezing hams on quality attributes of dry cured product;Graham;J. Milk Food Technol.,1972
5. Effects of finishing diet and cure procedures on quality of smoked poultry;Hale;Poultry Sci.,1977
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