Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready‐to‐Eat Uncured HamJeffrey J. Sindelar, Dong Uk Ahn, Joseph G. Sebranek et al.|Journal of Food Science|2007Cited by 159