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The Action of Salts and other Substances Used in the Curing of Bacon and Ham

Published online by Cambridge University Press:  09 March 2007

E. H. Callow
E. H. Callow
Affiliation:
Low Temperature Research Station, Cambridge
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Abstract

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Type
The Preservation, Colouring and Flavouring of Foods
Information
British Journal of Nutrition , Volume 1 , Issue 2-3 , December 1947 , pp. 269 - 274
Copyright
Copyright © The Nutrition Society 1947

References

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