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Use of colouring agents in production of sterilized tinned poultry product with reduced amount of curing salt.
Use of colouring agents in production of sterilized tinned poultry product with reduced amount of curing salt.
2009
A. Cegielka
P. Wysocki
Keywords:
Curing (food preservation)
Food processing
Food storage
Food science
Poultry product
Curing salt
Colouring agents
Food quality
Chemistry
poultry meat
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