[Use of alkaline nitrites, bicarbonates, and phosphates in meat curing].

L TRUFFERT; H CHEFTEL

[Use of alkaline nitrites, bicarbonates, and phosphates in meat curing].

Authors

TRUFFERT, L
CHEFTEL, H

Type

Published Article

Journal

Revue d'hygiène et de médecine sociale

Publication Date

Jan 01, 1953

Volume

1

Issue

5

Pages

451–464

Identifiers

PMID: 13101107

Source

Medline

Keywords

License

Unknown

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine. This record was last updated on 07/05/2016 and may not reflect the most current and accurate biomedical/scientific data available from NLM. The corresponding record at NLM can be accessed at https://www.ncbi.nlm.nih.gov/pubmed/13101107

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