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Basic Curing Ingredients

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Ingredients in Meat Products

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Authors and Affiliations

  1. Departments of Animal Science and of Food Science & Human Nutrition, Iowa State University, Ames, Iowa, USA

    Joseph G. Sebranek

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  1. Joseph G. Sebranek
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Editors and Affiliations

  1. Meat Science Research, Research, Development & Quality Kraft Foods Inc., 910 Mayer Avenue, Madison, Wisconsin, 53704, USA

    Rodrigo Tarté

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Sebranek, J.G. (2009). Basic Curing Ingredients. In: Tarté, R. (eds) Ingredients in Meat Products. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71327-4_1

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