Ascorbic Acid

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
A form of vitamin C that is used in canning to preserve the color of fruits and vegetables. It is sometimes added to a meat cure to help retain the color of the meat.