 Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives
ISBN: 978-0-917678-50-9
Hardcover
268 pages
December 2004, Wiley-Blackwell
US $114.99
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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.
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