EFFECT OF VARIOUS LEVELS OF POTASSIUM-NITRATE AND SODIUM NITRITE ON COLOR AND FLAVOR OF CURED LOINS AND COUNTRY-STYLE HAMS

被引：13

作者：

EAKES, BD ^{[1
]}

BLUMER, TN ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02247.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：977 / 980

页数：4

共 16 条

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[2]

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BUTZ, RG ;

BLUMER, TN ;

CHRISTIAN, JA ;

SWAISGOOD, HE ;

LUCAS, HL .

[4]

EAKES BD, 1974, THESIS N CAROLINA ST

[5]

FOLLETT MJ, 1963, J SCI FOOD AGRIC, V3, P138

[6]

GIDDY C, 1966, J SCI FOOD AGRIC, V7, P14

[7]

Herring H. K., 1973, Proceedings of the Meat Industry Research Conference, P47

[8]

Hornsey H.C., 1959, J SCI FOOD AGR, V7, P534, DOI [DOI 10.1002/JSFA.2740070804, 10.1002/jsfa.2740070804]

[9]

INGRAM M, 1973, P INT S NITRITE MEAT, P63

[10]

JUDD DB, 1963, COLOR BUSINESS SCIEN