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Changes of nitrite and nitrate contents in meat products without the addition of color former.

  • CHOU C
  • SUZUKI T
  • TSUSAKA T
  • et al.
journal of the japanese society for cold preservation of food (1988) 14(3) 95-100
DOI: 10.5891/jafps1987.14.95
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CHOU, C.-R., SUZUKI, T., TSUSAKA, T., & KAMOI, I. (1988). Changes of nitrite and nitrate contents in meat products without the addition of color former. Journal of the Japanese Society for Cold Preservation of Food, 14(3), 95–100. https://doi.org/10.5891/jafps1987.14.95

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