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Microbiological safety of processed meat products formulated with low nitrite concentration — A review
Soomin Lee, Heeyoung Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Kyoung-Hee Choi, Yohan Yoon
Asian-Australas J Anim Sci. 2018;31(8):1073-1077.   Published online March 13, 2018
DOI: https://doi.org/10.5713/ajas.17.0675

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Microbiological safety of processed meat products formulated with low nitrite concentration — A review
Asian-Australasian Journal of Animal Sciences. 2018;31(8):1073-1077   Crossref logo
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210 Effect of different storage conditions on nitrate/nitrite levels, microbiological quality and N-nitrosamines content in polish edible offals processed meat products
Toxicology Letters. 2003;144:s60   Crossref logo
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Effect of cooking temperature on the percentage colour formation, nitrite decomposition and sarcoplasmic protein denaturation in processed meat products
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Using natural and novel antimicrobials to improve the safety and shelf-life stability of processed meat products
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The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptability
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Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation
Meat Science. 2011;89(1):65-71   Crossref logo
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Further-Processed Poultry Meat Products
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