Tell your friends about this item:
Nitrite Curing of Meat: The Nitrosamine Problem - 100 Series 1st edition
Ronald Pegg
Price
A$ 221.49
Ordered from remote warehouse
Expected delivery Jan 31 - Feb 13
Our customers say:
Add to your iMusic wish list
Nitrite Curing of Meat: The Nitrosamine Problem - 100 Series 1st edition
Ronald Pegg
Provides a review of the desirable attributes, which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage - the presence of N-nitrosoamines. In addition, this book also provides solutions for the curing of meat without the use of nitrite.
268 pages, 0
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | December 27, 2004 |
| Original release date | 2005 |
| ISBN13 | 9780917678509 |
| Publishers | Iowa State University Press |
| Pages | 268 |
| Dimensions | 241 × 164 × 25 mm · 566 g |
| Language | English |
See all of Ronald Pegg ( e.g. Hardcover Book and Paperback Book )