Diffusion of curing salts in meat: effect of sodium chloride on tissue microstructure

Scanning

Volumn 22, Issue 2, 2000, Pages 137-138

  Pinotti, A ^a   Califano, A ^a   Zaritzky, N ^a  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

CURING; MEATS; NITROGEN COMPOUNDS; SCANNING ELECTRON MICROSCOPY; SODIUM CHLORIDE; TISSUE;

LONGISSIMUS DORSI; POTASSIUM NITRITE; SODIUM NITRITE;

DIFFUSION;

EID: 0034156104     PISSN: 01610457     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)