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    Eskin, N.A.M. Henderson, H.M. and Townsend, R.J. 1971. Biochemistry of Foods.


    BARBE, CHARLES D. MANDIGO, R. W. and HENRICKSON, R. L. 1966. Bacterial Flora Associated with Rapid-Processed Ham. Journal of Food Science, Vol. 31, Issue. 6, p. 988.


    Wood, F. W. 1966. The diffusion of salt in pork muscle and fat tissue. Journal of the Science of Food and Agriculture, Vol. 17, Issue. 3, p. 138.


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

  • E. H. Callow (a1)
  • DOI: http://dx.doi.org/10.1079/BJN19470037
  • Published online: 01 March 2007
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E. C. Bate-Smith (1939). J. Physiol. 96, 176.

J. Brooks (1937). Proc. roy. Soc. B, 123, 368.

E. H. Callow (1927 b). Analyst, 52, 391.

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British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
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