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- Binding:
- Hardback
- Pages:
- 268
- Published:
- January 31, 2005
- Dimensions:
- 164x241x25 mm.
- Weight:
- 600 g.
Delivery:
2-3 weeks
Expected delivery: January 11, 2025
Extended return policy to January 30, 2025
Description of Nitrite Curing of Meat
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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