nsAm_Govt_101RO, nsAm_Govt_101RW
2,701
edits
Changes
Jump to navigation
Jump to search
Line 1:
Line 1: − +
und
Curing is the addition of salt, sodium nitrate (or saltpeter), nitrites and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor enhancement.
Curing is the addition of [[salt]], sodium nitrate (or saltpeter), nitrites and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor enhancement.
==References==
==References==
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]