1. Safa H, Portanguen S, Mirade P S. Reducing the levels of sodium, saturated animal fat, and nitrite in dry-cured pork meat products: A major challenge. Food and Nutrition Sciences, 2017, 8(4): 419–443
2. Leistner L. Properties of Water in Foods in Relation to Quality and Stability. Dordrecht: Martinus Nijhoff, 1985, 309–329
3. Agudo A, Cantor K P, Chan P C, Chorus I, Falconer I R, Fan A, Fujiki H, Karagas M, Lankoff A, Levallois P, et al. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans Volume 94 Ingested Nitrate and Nitrite, and Cyanobacterial Peptide Toxins. Lyon: International Agency for Research on Cancer, 2010, 43–326
4. Hambridge T. Safety Evaluation of Food Additives—WHO Food Additives Series Number 50—JECFA Monograph Number 1059. Geneva: World Health Organisation, 2003, 1–100
5. National Primary Drinking Water Regulations. Washington: United States Environmental Protection Agency, 2009, 1–7