CURED HAM PROPERTIES AS AFFECTED BY NITRATE AND NITRITE AND FRESH PORK QUALITY

被引：24

作者：

KEMP, JD ^{[1
]}

FOX, JD ^{[1
]}

MOODY, WG ^{[1
]}

机构：

[1] UNIV KENTUCKY,DEPT ANIM SCI,LEXINGTON,KY 40506

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07289.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：972 / 976

页数：5

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[3]

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[4]

CHRISTIANSEN LN, 1973, APPL MICROBIOL, V25, P357, DOI 10.1108/03068299810193506

FOX, JD ;

MOODY, WG ;

KEMP, JD ;

HENNING, W .

[6]

Haldane J, 1901, J Hyg (Lond), V1, P115

[7]

HELLER B, 1918, SECRETS MEAT CURING

SAWADA, T .

[9]

KEMP JD, 1968, J ANIM SCI, V27, P366

[10]

KEMP JD, 1971, J ANIM SCI, V33, P362