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EFFECTS OF SODIUM NITRATE AND SODIUM NITRITE ADDITIONS AND IRRADIATION PROCESSING VARIABLES ON THE COLOR AND ACCEPTABILITY OF CORNED BEEF BRISKETS |
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| Authors: | G. W. SHULTS J. S. COHEN J. J. HOWKER E. WIERBICKI |
| Affiliation: | Irradiated Food Products Group, Radiation Preservation of Food Diviaion U. S. Army Natick Research &Development Command, Natick, MA 01760 |
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