Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat
- 31 December 1985
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 18 (1), 1-18
- https://doi.org/10.1016/0308-8146(85)90099-8
Abstract
No abstract availableThis publication has 31 references indexed in Scilit:
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