EFFECT OF NITRITE AND SALT ON THE COLOR, FLAVOR AND OVERALL ACCEPTABILITY OF HAM

被引：77

作者：

FROEHLICH, DA

GULLETT, EA

USBORNE, WR

机构：

[1] UNIV GUELPH,DEPT CONSUMER STUDIES,GUELPH N1G 2W1,ONTARIO,CANADA

[2] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14811.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：152 / &

共 26 条

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[8]

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[9] CURED HAM PROPERTIES AS AFFECTED BY NITRATE AND NITRITE AND FRESH PORK QUALITY [J].

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[10]

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