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EFFECT OF VARIOUS LEVELS OF POTASSIUM NITRATE AND SODIUM NITRITE ON COLOR AND FLAVOR OF CURED LOINS AND COUNTRY-STYLE HAMS |
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| Authors: | B D EAKES T N BLUMER |
| Affiliation: | Dept. of Food Science, North Carolina State University, Raleigh, NC 27607 |
| Abstract: | |
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