Composition and safety of cured meats in the USA

Food Chemistry

Volumn 59, Issue 4, 1997, Pages 561-566

  Cassens, Robert G ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVE; NITRITE;

ARTICLE; FAT INTAKE; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PROCESSING; INFECTION CONTROL; MEAT; SAFETY; UNITED STATES;

EID: 0030900267     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00007-1     Document Type: Article

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