MECHANISMS BY WHICH NITRITE INHIBITS THE DEVELOPMENT OF WARMED-OVER FLAVOR (WOF) IN CURED MEAT

被引：71

作者：

IGENE, JO ^{[1
]}

YAMAUCHI, K ^{[1
]}

PEARSON, AM ^{[1
]}

GRAY, JI ^{[1
]}

AUST, SD ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV, DEPT BIOCHEM, E LANSING, MI 48824 USA

来源：

FOOD CHEMISTRY | 1985年 / 18卷 / 01期

关键词：

D O I：

10.1016/0308-8146(85)90099-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：1 / 18

页数：18

相关论文

共 51 条

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