Limsupavanich, R.; Boyle, E.A.E.; Kropf, D.H.; Hachmeister, K.A.; Loughin, T.M.; Boland, M.A.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
Chilled (35±3°F) or frozen (0±3°F) all-natural
beef and beef-buffalo frankfurters made
with or without sodium nitrite (NaNO2) were
evaluated. Treatments included frankfurters
made with: all-natural beef without NaNO2 ...