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INFLUENCE OF SODIUM NITRITE ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COMMINUTED PORK

✍ Scribed by J. P. HADDEN; H. W. OCKERMAN; V. R. CAHILL; N. A. PARRETT; R. J. BORTON

Book ID
108801129
Publisher
Institute of Food Technologists
Year
1975
Tongue
English
Weight
491 KB
Volume
40
Category
Article
ISSN
0022-1147

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Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing I. TYSZKIEWICZ and Z. BALDWIN The specific cured meat odour and taste stimulus thresholds in pork containing different quantities of sodium nitrite were determined in relation to the residual nitrite l