Concepedia

Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

Feng Li, Hong Zhuang, Weiwei Qiao, Jianhao Zhang, Yongli Wang

Journal of Food Science and Technology · 2016 · 34 citations · 33 references

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References

33

Diet, Nutrition, and the Prevention of Chronic Diseases

Aidan Leong · Pathology · 1992 · 1.6K citations

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The use and control of nitrate and nitrite for the processing of meat products

Karl‐Otto Honikel · Meat Science · 2007 · 950 citations

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Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

M. Ellin Doyle, Kathleen A. Glass · Comprehensive Reviews in Food Science and Food Safety · 2009 · 398 citations

, , +17

Official methods of analysis of AOAC International (16th edn)

M.H. Lee · Trends in Food Science & Technology · 1995 · 390 citations

, , +9

Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Fidel Toldrá · Meat Science · 1998 · 376 citations

, , +13