Conceptio › Archive › DigitalCommons@University of Nebraska
DigitalCommons@University of Nebraskametadata only

Comparison of Traditional and Alternative Ingredients on Meat Curing Reactions Using a Model System

Rasmussen, Faith
DigitalCommons@University of Nebraska · Papers
Open Source ↗
animal-sciencesnitric-oxide
nitric oxide, nitrosylation, nitrosation, myoglobin, cysteine, agriculture, animal sciences
This document is indexed with metadata only — full text is not available in the archive for this record. Open the official source ↗
Record · ID 970108
Retrieved via Conceptio — every document is proof-bundled with source, license, and retrieval metadata.