Name: Nitrite Curing of Meat
Price: 1199.95 DKK
Availability: InStock
Author: Ronald Pegg
ISBN: 9780917678509

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Hardback
8-11 hverdage
1.199,95 kr.

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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.

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Sprog:
Engelsk

ISBN:
9780917678509

Forlag:
Iowa State University Press

Indbinding:
Hardback

Sideantal:
268

Udgivet:
1. Februar 2005

Størrelse:
164x241x25 mm.

Vægt:
600 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 16. Oktober 2024

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1.199,95 kr. + Fragt
~~1.199,95 kr.~~

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1.149,95 kr.

Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

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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.

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