Difference between revisions of "Cure"
Jump to navigation
Jump to search
(New page: A chemical agent placed in or on meat or poultry for use in preservation, flavor, or color. ==References== [http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]) |
m (redirect: better content from same source exsists at curing) |
||
| (2 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
| − | + | #REDIRECT [[Curing]] | |
| − | |||
| − | [ | ||
Latest revision as of 05:15, December 15, 2007
Redirect to: