Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frandfurters

Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frandfurters

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Sindelar, J. J., Cordray, J. C., Sebranek, J. G., Love, J. A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 72, no. 8 (2007), p. S551-S559
Materias:	Productos de la carne Alimentos Jamón Salchicha Tocino magro Calidad Consumidores Nitratos Nitritos
Publicación relacionada:	Contenido en: Journal of food science

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