Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/3596
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dc.contributor.authorRONALD B. PEGG, Ph.D.en
dc.contributor.editorB. Pegg, Ronald-
dc.date.accessioned2018-09-21T08:38:30Z-
dc.date.available2018-09-21T08:38:30Z-
dc.date.issued2000-
dc.identifier.isbn0-91 7678-50-8-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/3596-
dc.descriptionMeat 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.en
dc.languageenen
dc.language.isoenen_US
dc.publisherFOOD & NUTRITION PRESSen_US
dc.subjectNitrite Alternativesen_US
dc.titleNitrite Curing Of Meat The N-Nitrosamine Problem And Nitrite Alternativesen_US
dc.typeBooken_US
Appears in Collections:Veterinary Medicine

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