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References from Industrial-Scale Production of Additive-Free Organic Salami Without Nitrite Curing Salt: Process Design and Technological Performance. Local targets link to admitted publications; unresolved targets remain external evidence.
The use and control of nitrate and nitrite for the processing of meat products
10.1016/j.meatsci.2007.05.030 · 2008 · External reference
Cured meat products without direct addition of nitrate or nitrite: What are the issues?
10.1016/j.meatsci.2007.03.025 · 2007 · External reference
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Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review
10.3748/wjg.v12.i27.4296 · 2006 · External reference
Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions
10.1016/j.meatsci.2016.03.009 · 2016 · External reference
Making sense of the “clean label” trend: A review of consumer food choice behaviour and discussion of industry implications
10.1016/j.foodres.2017.07.022 · 2017 · External reference
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Alternatives to nitrite in processed meat: Up to date
10.1016/j.tifs.2015.05.008 · 2015 · External reference
10.1002/9781118522653
10.1002/9781118522653 · External reference
Basic aspects of food preservation by hurdle technology
10.1016/s0168-1605(00)00161-6 · 2000 · External reference
Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamines in heated cured pork meat
10.1016/j.foodchem.2010.11.149 · 2011 · External reference
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New developments in meat starter cultures
10.1016/s0309-1740(98)90043-2 · 1998 · External reference
Functional meat starter cultures for improved sausage fermentation
10.1016/j.ijfoodmicro.2005.06.027 · 2006 · External reference
Bacterial diversity and functionalities in food fermentations
10.1002/elsc.201100119 · 2012 · External reference
Nitric oxide and quality and safety of muscle based foods
10.1016/j.niox.2011.03.307 · 2011 · External reference
10.3390/molecules27175614
10.3390/molecules27175614 · External reference
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Role of proline and hydroxyproline in N-nitrosamine formation during heating of cured meat
2009 · External reference
