Ronald B. Pegg, Ph.D., Saskatchewan Food Product Innovation Program, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada, and Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, St. John”s, NF, A1B 3X9, Canada.
1 Ebooks de Ronald B. Pegg
Ronald B. Pegg & Fereidoon Shahidi: Nitrite Curing of Meat
Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 18 …
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