The minimum quantity of nitrite required to stain sliced and homogenised cooked pork
Authors:
- M.J. HetheringtonMHM.J. Hetherington
- 1 January 1992
- journal article
- Published by Elsevier in Meat Science
- Vol. 31 (2) , 201-209
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The microbiological role of nitrite and nitrateJournal of the Science of Food and Agriculture, 1975
- Contribution of nitrite and nitrate to the colour and flavour of cured meatsJournal of the Science of Food and Agriculture, 1975
- Formation of Nitric Oxide Myoglobin: Mechanisms of the Reaction with Various ReductantsJournal of Food Science, 1968