Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using 'back slopping'. (Q49169293)
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scientific article published in January 1992
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using 'back slopping'. |
scientific article published in January 1992 |
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Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using 'back slopping'. (English)
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G Alley
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D Cours
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D Demeyer
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1 January 1992
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32
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3
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279-287
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