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EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE TIME ON PROPERTIES OF A FLAKED, CURED PORK PRODUCT.NEER KL; MANDIGO RW.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 738-742; BIBL. 41 REF.Article

UEBER DEN ENZYMATISCHEN ABBAU VON TRIPOLYPHOSPHAT UND DIPHOSPHAT IN ZERKLEINERTEM FLEISCH. VII. EINFLUSS VON NATRIUMCHLORID AUF DIE TRIPOLYPHOSPHATASE- UND DIPHOSPHATASE-AKTIVITAET IM RINDERMUSKEL. = DEGRADATION ENZYMATIQUE DU TRIPOLYPHOSPHATE ET DU DIPHOSPHATE DANS LA VIANDE HACHEE. VII. INFLUENCE DE NACL SUR LES ACTIVITES TRIPOLYPHOSPHATASE ET DIPHOSPHATASE DANS LE MUSCLE BOVINHAMM R; NERAAL R.1977; Z. LEBENSMITTEL-UNTERS. U. -FORSCH.; DTSCH.; DA. 1977; VOL. 164; NO 1; PP. 34-37; ABS. ANGL.; BIBL. 14 REF.Article

INDUSTRIALIZACION DE LA CARNE DE ALPACA. II. DESHIDRATACION. = TRAITEMENT INDUSTRIEL DE LA VIANDE D'ALPAGA. II. DESHYDRATATIONVIDALON MC; TELLEZ VJ.1975; AN. CI., DEPTO PUBL. UNIV. NACION. AGR.; PERU; DA. 1975; VOL. 13; NO 1-2; PP. 91-99; ABS. ANGL.; BIBL. 5 REF.Article

CURING AND SMOKING OF RABBIT MEATOWEN JE; ISON RW; NICOLAIDES L et al.1979; TROP. SCI.; GBR; DA. 1979; VOL. 21; NO 1; PP. 11-31; ABS. FRE/SPA; BIBL. 2 P.Article

DISTRIBUTION OF SODIUM NITRITE IN ADIPOSE TISSUE DURING CURING.GOUTEFONGEA R; CASSENS RG; WOOLFORD G et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 6; PP. 1637-1641; BIBL. 29 REF.Article

Beyond celery and starter culture: Advances in natural/organic curing processes in the United StatesSEBRANEK, J. G; JACKSON-DAVIS, A. L; MYERS, K. L et al.Meat science. 2012, Vol 92, Num 3, pp 267-273, issn 0309-1740, 7 p.Conference Paper

Flüchtige Verbindungen in traditionell hergestelltem Pastirma = Volatile compounds of traditionally produced pastirmaKABAN, Güzin; KAYA, Mükerrem.Fleischwirtschaft (Frankfurt). 2011, Vol 91, Num 4, pp 112-116, issn 0015-363X, 5 p.Article

REACTION OF NITRITE WITH TRYPTOPHYL RESIDUES OF PROTEINITO T; CASSENS RG; GREASER ML et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1144-1149; (4 P.); BIBL. 17 REF.Article

THE ROLE OF NITRITE IN THE PRODUCTION OF CANNED CURED MEAT PRODUCTS.LECHOWICH RV; BROWN WL; DEIBEL RH et al.1978; FOOD TECHNOL.; U.S.A.; DA. 1978; VOL. 32; NO 5; PP. 45-58 (6P.); BIBL. 52 REF.Article

ZUSATZMITTEL BEIM POEKELN VON FLEISCH. = ADDITIFS POUR LE SAUMURAGE DE LA VIANDESCHNEIDER.1979; FLEISCH WIRTSCH.; DEU; DA. 1979; VOL. 59; NO 2; PP. 155Article

REACTION BETWEEN NITRITE AND LOW SALT-SOLUBLE, DIFFUSIBLE FRACTION OF MEAT. PARTIAL PURIFICATION AND SOME PROPERTIES OF UNKNOWN REACTION PRODUCTS.MIWA M; OKITANI A; KURATA T et al.1978; AGRIC. BIOL. CHEM.; JAP.; DA. 1978; VOL. 42; NO 1; PP. 101-106; BIBL. 17 REF.Article

UNTERSUCHUNHEN UEBER DAS ABBAUVERHALTEN DER RIBONUCLEOTIDE IM POEKELPROZESS = RECHERCHES SUR LE COMPORTEMENT DE DEGRADATION DES RIBONUCLEOTIDES AU COURS DU PROCESSUS DE SAUMURAGEPLATZ S; GISSEL C; WENZEL S et al.1978; ARCH. LEBENSMITTEL-HYG.; DEU; DA. 1978; VOL. 29; NO 6; PP. 225-228; ABS. ENG; BIBL. 16 REF.Article

Zn-porphyrin formation in cured meat products : Effect of added salt and nitriteADAMSEN, Christina E; MØLLER, Jens K. S; LAURSEN, Kristoffer et al.Meat science. 2006, Vol 72, Num 4, pp 672-679, issn 0309-1740, 8 p.Article

Relationship between water content, NaCl content, pH and texture parameters in dry-cured musclesRUIZ-RAMIREZ, J; ARNAU, J; SERRA, X et al.Meat science. 2005, Vol 70, Num 4, pp 579-587, issn 0309-1740, 9 p.Article

Biogenic amine content during the manufacture of dry-cured lacón, a spanish traditional meat product : Effect of some additivesLORENZO, José M; MARTINEZ, Sidonia; FRANCO, Inmaculada et al.Meat science. 2007, Vol 77, Num 2, pp 287-293, issn 0309-1740, 7 p.Article

Free amino acids profile and quantities of 'sirt', 'bohca' and 'sekerpare' pastirma, dry cured meat productsCEYLAN, Sinan; MUHAMMET IRFAN AKSU.Journal of the science of food and agriculture. 2011, Vol 91, Num 5, pp 956-962, issn 0022-5142, 7 p.Article

EFFECTS OF SELECTED INORGANIC SALTS ON CERTAIN TENDERNESS CHARACTERISTICS OF SPENT HEN MUSCLEPALLADINO DK; BALL HR JR.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 322-326; BIBL. 32 REF.Article

OCCURRENCE AND DETERMINATION OF N-NITROSOPROLINE AND N-NITROSOPYRROLIDINE IN CURED MEAT PRODUCTSPENSABENE JW; FEINBERG JI; PIOTROWSKI EG et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1700-1702; BIBL. 21 REF.Article

BESCHLEUNIGTE TAUCHPOEKELUNG VON BACON = SALAGE ACCELERE PAR IMMERSION DU BACONSHAW B.1979; FLEISCH WIRTSCH.; DEU; DA. 1979; VOL. 59; NO 11; PP. 1651; BIBL. 2 REF.Article

INFLUENCE OF CONTINUOUS VERSUS INTERMITTENT TUMBLING ON BRINE (SALT, SUGAR AND NITRITE) DIFFUSION IN PORCINE TISSUEOCKERMAN HW; ORGANISCIAK CS.1978; J. FOOD PROTECT.; USA; DA. 1978; VOL. 41; NO 11; PP. 878-880; BIBL. 16 REF.Article

ZUM VERHALTEN VON SALMONELLEN WAEHREND DER POEKELUNG UND TROCKNUNG VON BINDENFLEISCH. = COMPORTEMENT DES SALMONELLES PENDANT LE SALAGE ET LE SECHAGE DE LA VIANDE DES GRISONSHESS E; LOTT G; BREER C et al.1976; FLEISCH WIRTSCH.; DTSCH.; DA. 1976; VOL. 56; NO 5; PP. 703-704; ABS. ANGL. FR.; BIBL. 2 REF.Article

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Phosphates as antibotulinal agents in cured meats : a review = Les phosphates comme agents antibotuliniques dans les viandes salées : revueWAGNER, M. K.Journal of food protection. 1986, Vol 49, Num 6, pp 482-487, issn 0362-028XArticle

Determination of nitrate and nitrite in cured meats using high-performance liquid chromatography = Dosage, par chromatographie liquide haute performance, des nitrates et des nitrites dans les viandes saléesJACKSON, P. E; HADDAD, P. R; DILLI, S et al.Journal of chromatography. 1984, Vol 295, Num 2, pp 471-478, issn 0021-9673Article