For citation: Sakata R., Takeda S., Waga M. STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE. Theory and practice of meat processing. 2017;2(4):35-43. https://doi.org/10.21323/2414-438X-2017-2-4-35-43
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution 4.0 License.