Composition and safety of cured meats in the USA
- 1 August 1997
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 59 (4), 561-566
- https://doi.org/10.1016/s0308-8146(97)00007-1
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Nitrate, nitrite and N-nitroso compoundsEuropean Journal of Pharmacology: Environmental Toxicology and Pharmacology, 1994
- Cured meats and childhood cancerCancer Causes & Control, 1994
- Maternal diet and risk of astrocytic glioma in children: a report from the Childrens Cancer Group (United States and Canada)Cancer Causes & Control, 1994
- Low-fat meat products—technological problems with processingMeat Science, 1994
- The surprising life of NITRIC OXIDEPublished by American Chemical Society (ACS) ,1993
- CHARACTERISTICS OF LOW-FAT FRANKFURTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE TISSUEJournal of Muscle Foods, 1993
- NO News Is Good NewsScience, 1992
- Estimation of dietary intake of nitrate and nitrate in Great BritainFood and Chemical Toxicology, 1987
- EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORKJournal of Food Science, 1970
- A Comparison of the Volatile Fractions from Cured and Uncured MeatJournal of Food Science, 1965