EFFECTS OF SODIUM NITRATE AND SODIUM NITRITE ADDITIONS AND IRRADIATION PROCESSING VARIABLES ON THE COLOR AND ACCEPTABILITY OF CORNED BEEF BRISKETS

✍ Scribed by G. W. SHULTS; J. S. COHEN; J. J. HOWKER; E. WIERBICKI

• Book ID: 108802757
• Publisher: Institute of Food Technologists
• Year: 1977
• Tongue: English
• Weight: 536 KB
• Volume: 42
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1977.tb08412.x