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Contribution of nitrite and nitrate to the colour and flavour of cured meats

✍ Scribed by Douglas B. Macdougall; Donald S. Mottram; Douglas N. Rhodes

Publisher: John Wiley and Sons
Year: 1975
Tongue: English
Weight: 701 KB
Volume: 26
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740261117

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