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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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2008-03-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_26598_4ff2da0c669bcd15cfd8860fe7c6c241.pdf |
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