Reduction of the residual amount of nitrite in scalding-sausages - Development of the red-colour formation with a gas mixture of nitric oxide and nitrogen

• Autores: Frank Thiemig, Ulambayar Tsedendamba, Peter Oelker
• Localización: Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº 2, 2002, págs. 37-42
• Idioma: alemán
• Texto completo no disponible (Saber más ...)