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Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin
Tae-Kyung Kim, Mi-Ai Lee, Jung-Min Sung, Ki-Hong Jeon, Young-Boong Kim, Yun-Sang Choi
Asian-Australas J Anim Sci. 2019;32(10):1603-1610.   Published online February 7, 2019
DOI: https://doi.org/10.5713/ajas.18.0903

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Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin
Asian-Australasian Journal of Animal Sciences. 2019;32(10):1603-1610   Crossref logo
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Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin
Meat Science. 1996;42(1):37-48   Crossref logo
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Effect of Sodium Acid Pyrophosphate in Combination with Sodium Nitrite or Sodium Nitrite/Potassium Sorbate on Clostridium botulinum Growth and Toxin Production in Beef/Pork Frankfurter Emulsions
Journal of Food Science. 1983;48(3):990-991   Crossref logo
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EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORK
Journal of Food Science. 1970;35(5):668-670   Crossref logo
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Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin
Meat Science. 1999;51(2):123-128   Crossref logo
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QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSS
Journal of Food Quality. 2010;33(6):802-820   Crossref logo
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Quality characteristics of pork loin cured with green nitrite source and some organic acids
Meat Science. 2019;152:141-145   Crossref logo
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NITRITE POISONING FROM SPINACH
The Lancet. 1966;287(7442):872   Crossref logo
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A GAS CHROMATOGRAPHY–OLFACTOMETRIC STUDY OF COOKED CURED HAM – IMPACT OF SODIUM NITRITE
Flavour Science. 1996;231-234   Crossref logo
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Direct sampling gas-liquid chromatographic — mass spectrometric analysis of hexanal from non-nitrite and nitrite-cured bacon during storage
Food / Nahrung. 1990;34(1):81-88   Crossref logo
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