Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/3596| Title: | Nitrite Curing Of Meat The N-Nitrosamine Problem And Nitrite Alternatives |
| Authors: | RONALD B. PEGG, Ph.D. B. Pegg, Ronald |
| Keywords: | Nitrite Alternatives |
| Issue Date: | 2000 |
| Publisher: | FOOD & NUTRITION PRESS |
| Description: | Meat has been treated for centuries with rock salt as a means of preserva- tion. However, only one century has passed since the German researchers, Polenske in 1891, Kisskalt in 1899 and Lehmann in 1899 discovered that the active component in the curing process was nitrite. |
| URI: | http://10.6.20.12:80/handle/123456789/3596 |
| ISBN: | 0-91 7678-50-8 |
| Appears in Collections: | Veterinary Medicine |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 84.pdf.pdf | 13 MB | Adobe PDF | View/Open |
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