Effects of reducing the amount of nitrite in organic meat products

T.J. Verkleij; F.K. Stekelenburg; D. Stegeman

Effects of reducing the amount of nitrite in organic meat products

T.J. Verkleij, F.K. Stekelenburg, D. Stegeman

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

Original language	English
Title of host publication	52nd International congress of meat science and technology : harnessing and exploiting global opportunities
Editors	D. Troy, R. Pearce, B. Byrne, J. Kerry
Place of Publication	Wageningen
Publisher	Wageningen Academic Publishers
Pages	483-484
ISBN (Print)	9789086860104
Publication status	Published - 2006

Cite this

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title = "Effects of reducing the amount of nitrite in organic meat products",

author = "T.J. Verkleij and F.K. Stekelenburg and D. Stegeman",

year = "2006",

language = "English",

isbn = "9789086860104",

pages = "483--484",

editor = "D. Troy and R. Pearce and B. Byrne and J. Kerry",

booktitle = "52nd International congress of meat science and technology : harnessing and exploiting global opportunities",

publisher = "Wageningen Academic Publishers",

address = "Netherlands",

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Effects of reducing the amount of nitrite in organic meat products. / Verkleij, T.J.; Stekelenburg, F.K.; Stegeman, D.
52nd International congress of meat science and technology : harnessing and exploiting global opportunities. ed. / D. Troy; R. Pearce; B. Byrne; J. Kerry. Wageningen: Wageningen Academic Publishers, 2006. p. 483-484.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

TY - CHAP

T1 - Effects of reducing the amount of nitrite in organic meat products

AU - Verkleij, T.J.

AU - Stekelenburg, F.K.

AU - Stegeman, D.

PY - 2006

Y1 - 2006

M3 - Chapter

SN - 9789086860104

SP - 483

EP - 484

BT - 52nd International congress of meat science and technology : harnessing and exploiting global opportunities

A2 - Troy, D.

A2 - Pearce, R.

A2 - Byrne, B.

A2 - Kerry, J.

PB - Wageningen Academic Publishers

CY - Wageningen

ER -