Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite AlternativesISBN: 978-0-917678-50-9
Hardcover
280 pages
December 2004, Wiley-Blackwell
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
|
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.