EFFECT OF USING SOME ADDITIVES ON SOME CHEMICAL COMPOSITIONS OF LOCAL BASTURMA DURING STORAGE

EFFECT OF USING SOME ADDITIVES ON SOME CHEMICAL COMPOSITIONS OF LOCAL BASTURMA DURING STORAGE

The effect of using some food additives like ascorbic acid, nitrate and nitrite , sodium phosphate, lactic acid and acetic acid with different concentrations upon some chemical characteristics of local manufacture basturma during storage within open climate temperature from March to June, was studi...

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Bibliographic Details
Main Author:	Naska A. M. Al-Marazany
Format:	Article
Language:	English
Published:	College of Agriculture 2008-03-01
Series:	Mesopotamia Journal of Agriculture
Online Access:	https://magrj.mosuljournals.com/article_26598_4ff2da0c669bcd15cfd8860fe7c6c241.pdf
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