Towards the reduction of nitrite in cured meat role of ascorbate? - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2020
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hal-02962686 , version 1 (09-10-2020)

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  • HAL Id : hal-02962686 , version 1

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Bonifacie Aline, Philippe Gatellier, Gilles Nassy, Aurélie Promeyrat, Véronique Santé-Lhoutellier, et al.. Towards the reduction of nitrite in cured meat role of ascorbate?. International Congress of Meat Science and Technology, Aug 2020, Floride, United States. ⟨hal-02962686⟩

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