Report entitled Sodium Nitrite: Meat Curing.
- Made:
- 1939-12-19
In October 1939 provisional regulations permitted the direct addition of sodium or potassium nitrite for the curing of bacon, ham or cooked picked meat.
Details
- Extent:
- 1 item
- Identifier:
- MS/2183/03/29
- Access:
- Open Access
- rights:
- Copies may be supplied in accordance with current copyright legislation and Science Museum Group terms and conditions