Quality characteristics of pork loin cured with green nitrite source and some organic acids

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Quality characteristics of pork loin cured with green nitrite source and some organic acids
Authors
Keywords
Natural, Nitrite, Organic acid, Cured meat, Ascorbic acid
Journal
MEAT SCIENCE
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-03-02
DOI
10.1016/j.meatsci.2019.02.015

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.