✦ LIBER ✦

Nitrite stabilization of lipids in cured pork

✍ Scribed by L.A. Freybler; J.I. Gray; A. Asghar; A.M. Booren; A.M. Pearson; D.J. Buckley

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Stabilization of meat lipids with nitrit

✍ Shahidi, Fereidoon; Rubin, Leon J.; Wood, Darrell F. 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 396 KB

EFFECT OF SODIUM NITRITE ON FLAVOR OF CU

✍ I. C CHO; L. J. BRATZLER 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 578 KB

ACCELERATED PORK PROCESSING: CURED COLOR

✍ R. W. MANDIGO; G. F. KUNERT 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 196 KB

EFFECT OF NITRITE AND ERYTHORBATE ON REC

✍ E. A. SAUTER; JAMES D. KEMP; B. E. LANGLOIS 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 271 KB

The effect of dietary supplementation wi

✍ M.M Walsh; J.F Kerry; D.J Buckley; P.A Morrissey; P.B Lynch; E Arendt 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 150 KB

CURED HAM PROPERTIES AS AFFECTED BY NITR

✍ JAMES D. KEMP; J. D. FOX; W. G. MOODY 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 482 KB