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Relative nutritive value of meat and milk: (Jour. Ind. Eng. Chem.)


Book ID
104123181
Publisher
Elsevier Science
Year
1920
Tongue
English
Weight
61 KB
Volume
190
Category
Article
ISSN
0016-0032

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Use of sodium nitrite in curing meats :
โœ J.S.H. ๐Ÿ“‚ Article ๐Ÿ“… 1926 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 59 KB

have studied, on a commercial scale, the use of sodium nitrite in the curing of hams, bacon, tongues, and beef. Their results indicate that the sodium nitrate (saltpetre), vehich is usually used as a constituent of the pickling solution, may be replaced successfully by one-tenth its weight of sodium