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Nitrite in cured meats.
1979
C A Black
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C A Black
Fluorometric determination of nitrite in cured meats.
May 1975, Journal - Association of Official Analytical Chemists,
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Nitrite, nitrite alternatives, and the control of Clostridium botulinum in cured meats.
January 1982, Critical reviews in food science and nutrition,
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Modification of AOAC method 973.31 for determination of nitrite in cured meats.
January 2008, Journal of AOAC International,
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Botulism Control by Nitrite and Sorbate in Cured Meats: A Review 1.
September 1979, Journal of food protection,
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Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats.
November 2018, Meat science,
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N-nitrosamines and residual nitrite in cured meats from the Dutch market.
January 1986, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung,
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Determination of nitrite in cured meats by ion-exclusion chromatography with electrochemical detection.
January 1990, Journal - Association of Official Analytical Chemists,
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Nitrate, nitrite balance, and de novo synthesis of nitrate in humans consuming cured meats.
August 1986, The American journal of clinical nutrition,
C A Black
Incidence of Nitrite-Depleting Lactic Acid Bacteria in Cured Meats and in Meat Starter Cultures.
January 1984, Journal of food protection,
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Bioavailability of Zinc and Copper to Rats Fed Erythorbate and/or Nitrite-Cured Meats.
April 1985, Journal of food protection,
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