Effect of Sodium Nitrite and Sodium Erythorbate on the Chemical, Sensory, and Microbiological Properties of Water-Added Turkey Ham
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/63/7/1364/4507583/poultrysci63-1364.pdf
Reference43 articles.
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3. Influence of nitrite on meat flavor;Bailey;Proc. Meat Ind. Res. Conf. Am. Meat Inst. Found., Chicago,1973
4. Characteristics of cured ham as influenced by levels of sodium nitrite and sodium ascorbate;Brown;J. Food Sci.,1974
5. Effect of nitrite and sorbate on total number of microorganisms in chicken white and dark meat patties;Bushway;J. Food Sci.,1982
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