THE ACTION OF SALTS AND OTHER SUBSTANCES USED IN THE CURING OF BACON AND HAM

被引：14

作者：

CALLOW, EH

机构：

来源：

关键词：

D O I：

10.1079/BJN19470037

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：269 / 274

页数：6

共 21 条

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[2]

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[3]

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[4] The action of nitrite on haemoglobin in the absence of oxygen [J].

Brooks, J .

PROCEEDINGS OF THE ROYAL SOCIETY SERIES B-BIOLOGICAL SCIENCES, 1937, 123 (832) :368-382

[5]

BROOKS J, 1940, 49 FOOD INV BD SPEC

[6]

CALLOW EH, 1934, REP FOOD INVEST BD L, P65

[7]

CALLOW EH, 1933, REP FOOD INVEST BD L, P97

[8]

CALLOW EH, 1936, REP FOOD INVEST BD L, P75

[9]

CALLOW EH, 1932, REP FOOD INVEST BD L, P101

[10]

CALLOW EH, 1937, REP FOOD INVEST BD L, P46