Principles of Curing

Handbook of Fermented Meat and Poultry

Volumn , Issue , 2008, Pages 17-30

  Honikel, Karl O ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Chemistry of nitrite; Dry cured bacon; History of curing; Microorganism; Nitrosomyglobin

Indexed keywords

EID: 75449107278     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376430.ch3     Document Type: Chapter

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