Nitrite Curing of Meat: The Nitrosamine Problem - 100 Series - Ronald Pegg - Books - Iowa State University Press - 9780917678509 - December 27, 2004
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Ronald Pegg
Nitrite Curing of Meat: The Nitrosamine Problem - 100 Series 1st edition

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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.

268 pages, 0

Media Books     Hardcover Book   (Book with hard spine and cover)
Released December 27, 2004
Original release date 2005
ISBN13 9780917678509
Publishers Iowa State University Press
Pages 268
Dimensions 241 × 164 × 25 mm   ·   566 g
Language English  

Mere med samme udgiver

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