An edition of Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate (1979)

Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate

final report

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Cover of: Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate by Meat Science Research Laboratory (Beltsville, Md.)
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Last edited by MARC Bot
August 29, 2021 | History
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An edition of Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate (1979)

Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate

final report

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
The Laboratory
Language
English
Pages
100

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Previews available in: English

Subjects
Food, Analysis, Composition, Bacon, Cooking (Bacon), Shelf-life dating

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Cover of: Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate
Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate: final report
1979, The Laboratory
in English
Libraries near you: WorldCat

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Book Details

Edition Notes

"July, 1979."

"Prepared for Food Safety and Quality Service, United States Department of Agriculture."

Published in
Beltsville, Md

The Physical Object

Pagination
100 leaves
Number of pages
100

ID Numbers

Open Library
OL33141873M
Internet Archive
CAT88909410
OCLC/WorldCat
18515875

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Internet Archive item record

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August 29, 2021 Created by MARC Bot import new book