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Human safety controversies surrounding nitrate and nitrite in the diet
British Library Online Contents | 2012| -
Reducing sodium levels in frankfurters using a natural flavor enhancer
British Library Online Contents | 2012| -
Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky
British Library Online Contents | 2010| -
Reduction of sodium in processed meats using soy sauce and natural flavor enhancer
British Library Online Contents | 2014| -
Validation of D- and Z-values for Listeria monocytogenes, Salmonella and Shiga-toxin producing Escherichia coli in ready-to-eat meat and poultry products
British Library Online Contents | 2014| -
Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate
British Library Online Contents | 2003| -
Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages
British Library Online Contents | 2007| -
Investigating Quality Attributes and Consumer Acceptance of Uncured, No-Nitrate/Nitrite-Added Commercial Hams, Bacons, and Frankfurters
British Library Online Contents | 2007| -
Impacts of Withdrawal Periods of Dried Distillers Grains with Solubles on Quality Attributes of Fresh Pork Bratwursts and Bacon
British Library Online Contents | 2014| -
Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level
British Library Online Contents | 2003|
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