PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.18.0903201932101603-1610Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loinTae-Kyung Kim, Mi-Ai Lee, Jung-Min Sung, Ki-Hong Jeon, Young-Boong Kim, Yun-Sang Choihttp://ajas.info/upload/pdf/ajas-18-0903.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.18.0903, http://ajas.info/upload/pdf/ajas-18-0903.pdf
Meat Science10.1016/0309-1740(95)00017-8199642137-48Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loinP. Gou, L. Guerrero, J. Gelabert, J. Arnauhttps://api.elsevier.com/content/article/PII:0309174095000178?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0309174095000178?httpAccept=text/plain
Asian-Australasian Journal of Animal Sciences10.5713/ajas.19.0117201932121933-1941Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loinTae-Kyung Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choihttp://ajas.info/upload/pdf/ajas-19-0117.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.19.0117, http://ajas.info/upload/pdf/ajas-19-0117.pdf
Journal of Food Science10.1111/j.1365-2621.1983.tb14949.x1983483990-991Effect 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 EmulsionsM. K. WAGNER, F. F. BUSTAhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1983.tb14949.x
Journal of Food Science10.1111/j.1365-2621.1970.tb04839.x1970355668-670EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORKI. C CHO, L. J. BRATZLERhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1970.tb04839.x
Meat Science10.1016/s0309-1740(98)00108-91999512123-128Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loinPilar Hernández, J.L Navarro, F Toldrahttps://api.elsevier.com/content/article/PII:S0309174098001089?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174098001089?httpAccept=text/plain
Journal of Food Quality10.1111/j.1745-4557.2010.00352.x2010336802-820QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSSMARIA CRISTINA UTRILLA, ALMUDENA SORIANO, ANTONIA GARCÍA RUIZhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4557.2010.00352.x
Meat Science10.1016/j.meatsci.2019.02.0152019152141-145Quality characteristics of pork loin cured with green nitrite source and some organic acidsTae-Kyung Kim, Ko-Eun Hwang, Mi-Ai Lee, Hyun-Dong Paik, Young-Boong Kim, Yun-Sang Choihttps://api.elsevier.com/content/article/PII:S0309174018308817?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174018308817?httpAccept=text/plain
The Lancet10.1016/s0140-6736(66)90205-419662877442872NITRITE POISONING FROM SPINACHClaus Simonhttps://api.elsevier.com/content/article/PII:S0140673666902054?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0140673666902054?httpAccept=text/plain
Flavour Science10.1533/9781845698232.4.2311996231-234A GAS CHROMATOGRAPHY–OLFACTOMETRIC STUDY OF COOKED CURED HAM – IMPACT OF SODIUM NITRITEA.S. Guillard, J.L. Le Quéré, J.L. Vendeuvrehttps://api.elsevier.com/content/article/PII:B9781855737792500442?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9781855737792500442?httpAccept=text/plain, http://woodhead.metapress.com/index/L456666763183204.pdf