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Nitrite Curing Of Meat
The Nitrosamine Problem
language: english
Publisher:
IOWA STATE UNIVERSITY PRESS, February of 2005 ‧
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SYNOPSIS
Provides a review of the desirable attributes, which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage - the presence of N-nitrosoamines. In addition, this book also provides solutions for the curing of meat without the use of nitrite.
DETAILS
| Property | Description |
|---|---|
| ISBN: | 9780917678509 |
| Publisher: | IOWA STATE UNIVERSITY PRESS |
| Release Date: | February of 2005 |
| Language: | English |
| Dimensions: | 159 x 240 x 23 mm |
| Cover: | Hardcover |
| Pages: | 268 |
| Format: | Book |
| Collection: | 100 Series |
| Categories: |
Books in English
>
Engineering
>
General Engineering
|
| EAN: | 9780917678509 |