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EFFECT OF SODIUM-NITRITE AND SODIUM ERYTHORBATE ON THE CHEMICAL, SENSORY, AND MICROBIOLOGICAL PROPERTIES OF WATER-ADDED TURKEY HAM
被引:11
|
作者
:
HASIAK, RJ
论文数:
0
引用数:
0
h-index:
0
机构:
IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011
IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011
HASIAK, RJ
[
1
]
CHAVES, J
论文数:
0
引用数:
0
h-index:
0
机构:
IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011
IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011
CHAVES, J
[
1
]
SEBRANEK, J
论文数:
0
引用数:
0
h-index:
0
机构:
IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011
IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011
SEBRANEK, J
[
1
]
KRAFT, AA
论文数:
0
引用数:
0
h-index:
0
机构:
IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011
IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011
KRAFT, AA
[
1
]
机构
:
[1]
IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011
来源
:
POULTRY SCIENCE
|
1984年
/ 63卷
/ 07期
关键词
:
D O I
:
10.3382/ps.0631364
中图分类号
:
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
:
0905 ;
摘要
:
引用
收藏
页码:1364 / 1371
页数:8
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A COMPARISON OF CURING PRACTICES AND SODIUM-NITRITE LEVELS ON THE CHEMICAL AND SENSORY PROPERTIES OF SMOKED TURKEY
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WALKER, HW
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S DAKOTA STATE UNIV, BROOKINGS, SD 57007 USA
S DAKOTA STATE UNIV, BROOKINGS, SD 57007 USA
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MICROBIOLOGICAL STUDIES ON SAFETY OF RAW HAM .2. ANTIMICROBIAL EFFECT OF SODIUM-NITRITE AND SODIUM-CHLORIDE IN NUTRIENT BROTH OR GROUND PORK MEAT
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