Recomienda este artículo a tus amigos:
Nitrite Curing of Meat: The Nitrosamine Problem - 100 Series Ronald Pegg 1.º edición
Precio
$ 137,49
sin IVA
Pedido desde almacén remoto
Entrega prevista 17 de jun. - 6 de jul.
Nuestros clientes opinan:
Añadir a tu lista de deseos de iMusic
Nitrite Curing of Meat: The Nitrosamine Problem - 100 Series
Ronald Pegg
Provides a review of the desirable attributes, which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage - the presence of N-nitrosoamines. In addition, this book also provides solutions for the curing of meat without the use of nitrite.
268 pages, 0
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 27 de diciembre de 2004 |
| Fecha de lanzamiento original | 2005 |
| ISBN13 | 9780917678509 |
| Editores | Iowa State University Press |
| Páginas | 268 |
| Dimensiones | 241 × 164 × 25 mm · 566 g |
| Lengua | Inglés |
![Cover for N Sinha · Handbook of Fruits and Fruit Processing (Hardcover Book) [2nd edition] (2012)](https://imusic.b-cdn.net/images/item/original/949/9780813808949.jpg?n-sinha-2012-handbook-of-fruits-and-fruit-processing-hardcover-book&class=scaled&v=1544363950)
