论文信息 - The technology of bacon‐curing - 字舞流文

The technology of bacon‐curing

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[2] N. Gibbons,et al. CANADIAN WILTSHIRE BACON: XXVIII. CHLORIDE SHIFT IN CURED PORK , 1948 .

[3] E. H. Callow. The Action of Salts and other Substances Used in the Curing of Bacon and Ham , 1947, British Journal of Nutrition.

[4] W. Cook,et al. CANADIAN WILTSHIRE BACON: II. CHLORIDE, NITRATE, AND NITRITE CONTENT OF BACON AND PICKLE , 1940 .

[5] J. Brooks. The Action of Nitrite on Haemoglobin in the Absence of Oxygen , 1937 .