INFLUENCE OF SODIUM ERYTHORBATE ON COLOR DEVELOPMENT, FLAVOR AND OVERALL ACCEPTABILITY OF FRANKFURTERS CURED WITH REDUCED LEVELS OF SODIUM NITRITE

✍ Scribed by J. G. SEBRANEK; B. G. SCHRODER; R. E. RUST; D. G. TOPEL

• Book ID: 108802928
• Publisher: Institute of Food Technologists
• Year: 1977
• Tongue: English
• Weight: 249 KB
• Volume: 42
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1977.tb12681.x