EFFECT OF VARIOUS LEVELS OF POTASSIUM NITRATE AND SODIUM NITRITE ON COLOR AND FLAVOR OF CURED LOINS AND COUNTRY‐STYLE HAMS

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 citations

Agriculture, Chemistry, Food Science +17

Determination of nitrite and nitrate in meat products

M. J. Follett, P. W. Ratcliff · Journal of the Science of Food and Agriculture · 1963 · 136 citations

Agriculture, Food Science, Analytical Chemistry +7

CHARACTERISTICS OF CURED HAM AS INFLUENCED BY LEVELS OF SODIUM NITRITE AND SODIUM ASCORBATE

Courtney L. Brown, H. B. Hedrick, M. E. Bailey · Journal of Food Science · 1974 · 40 citations

Agriculture, Biochemistry, Food Science +8

The Use of Sodium Nitrite in the Curing of Meat.

Robert H. Kerr, C. T. N. Marsh, W.F. Schroeder et al. · 1926 · 36 citations

Agriculture, Food Science, Food Preservation +11

INFLUENCE OF NITRITE AND NITRATE CURING INGREDIENTS ON QUALITY OF PACKAGED FRANKFURTERS

Sébastien Simon, D. E. Ellis, Bruce MacDonald et al. · Journal of Food Science · 1973 · 33 citations

Agriculture, Food Science, Food Engineering +9