Alternatives to the Current Use of Nitrite in Foods: Part 2 of a 2-Part Study (1982)
Chapter: ANTIMICROBIAL ALTERNATIVES: PHYSICAL TREATMENTS OR ALTERATION OF PRODUCT CHARACTERISTICS
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Previous Chapter:
ANTIMICROBIAL ALTERNATIVES TO NITRITE: CHEMICAL AGENTS
Next Chapter: INHIBITION OF LIPID OXIDATION IN CURED MEAT
Suggested Citation:
"ANTIMICROBIAL ALTERNATIVES: PHYSICAL TREATMENTS OR ALTERATION OF PRODUCT CHARACTERISTICS." National Research Council. 1982. Alternatives to the Current Use of Nitrite in Foods: Part 2 of a 2-Part Study. Washington, DC: The National Academies Press.
doi: 10.17226/19635.
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