The use and control of nitrate and nitrite for the processing of meat products-Reference-Cited by-同舟云学术

The use and control of nitrate and nitrite for the processing of meat products

Published:2008-01 Issue:1-2 Volume:78 Page:68-76
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Honikel Karl-Otto

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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2. Kinetics and mechanism of thermal oxidation and photooxidation of nitrosylmyoglobin in aqueous solution;Andersen;Journal of Agriculture and Food Chemistry,1992

3. Nitrite-cured meat: A food safety issue in perspective;Cassens,1990

4. The use of nitrite in meat;Cassens;Bioscience,1978

5. 42. Über die Oxydation von Ascorbinsäure durch salpetrige Säure. Teil VI: Übersicht und Diskussion der Ergebnisse. 18. Mitteilung über Reduktone und 1,2,3-Tricarbonylverbindungen;Dahl;Helvetica Chimica Acta,1960

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