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STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE
STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE
2017
R Sakata
Shiro Takeda
M. Waga
Keywords:
Nitrite
Carbon monoxide
Nitrate
Inorganic chemistry
Chemistry
Food science
processed meat
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