共 50 条
- [3] The effect of enzymatic digestion on the pantothenic acid content of meats determined by the microbiological method JOURNAL OF NUTRITION, 1942, 23 (03): : 239 - 248
- [5] Use of sodium nitrite in curing meats INDUSTRIAL AND ENGINEERING CHEMISTRY, 1925, 17 : 1243 - 1245
- [7] NITRITE, NITRITE ALTERNATIVES, AND THE CONTROL OF CLOSTRIDIUM-BOTULINUM IN CURED MEATS CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1982, 17 (02): : 141 - 187
- [9] FLUOROMETRIC-DETERMINATION OF NITRITE IN CURED MEATS JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1975, 58 (03): : 469 - 473