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ArticleJ-GLOBAL ID:200902015701405055整理番号:86A0183103

A review of nitrite and chloride chemistry: Interactions and implications for cured meats.

亜硝酸塩と塩化物の化学の総説 塩づけ肉に対する相互作用と関連性

著者:SEBRANEK J G(Agricultural Research Serv. U.S. Dep. Agriculture, PA)、FOX J B JR(Agricultural Research Serv. U.S. Dep. Agriculture, PA)
資料名:J Sci Food Agric 巻:36 号:11 ページ:1169-1182
発行年:1985年11月
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About J-GLOBAL

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The system enables searches of similar kinds of content through linkage with external sites.
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