|ITEM METADATA RECORD
|Title: ||Efect of nitrate and ascorbate on color and color stability of dry fermented sausage prepared using "black slopping"|
|Authors: ||Ally, G|
Vandendriessche, F #
|Issue Date: ||1990 |
|Conference: ||International Congress of meat Science and Technology edition:36 location:Havana, Cuba|
|Publication status: ||published|
|KU Leuven publication type: ||IMa|
|Appears in Collections:||Non-KU Leuven Association publications|
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