THE ANTIOXIDANT ACTIVITIES OF NITRITE AND NITROSYLMYOGLOBIN IN COOKED MEATS

[21] MACDONALD B, 1980, J FOOD SCI, V45, P893, DOI 10.1111/j.1365-2621.1980.tb07473.x

[22] Mottram D. S., 1974, In ''Proceedings of the International Symposium on Nitrite in Meat Products''., P161

[23] Pearson A. M., 1977, Advances in Food Research, V23, P1, DOI 10.1016/S0065-2628(08)60326-2

[24] NITRITE, NITRITE ALTERNATIVES, AND THE CONTROL OF CLOSTRIDIUM-BOTULINUM IN CURED MEATS [J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1982, 17 (02): : 141 - 187

[25] SATO K, 1971, J FOOD SCI, V36, P1098

[26] TAPPEL A. L, 1962, S FOODS LIPIDS THEIR, P122

[27] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) : 44 - 48

[28] TICHIVANGANA J Z, 1982, Irish Journal of Food Science and Technology, V6, P157

[29] TICHIVANGANA JZ, 1984, IRISH J FOOD SCI TEC, V8, P47

[30] TICHIVANGANA JZ, 1982, IR J FOOD SCI TECH, V6, P211

[21] MACDONALD B, 1980, J FOOD SCI, V45, P893, DOI 10.1111/j.1365-2621.1980.tb07473.x

[22] Mottram D. S., 1974, In ''Proceedings of the International Symposium on Nitrite in Meat Products''., P161

[23] Pearson A. M., 1977, Advances in Food Research, V23, P1, DOI 10.1016/S0065-2628(08)60326-2

[24] NITRITE, NITRITE ALTERNATIVES, AND THE CONTROL OF CLOSTRIDIUM-BOTULINUM IN CURED MEATS [J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1982, 17 (02): : 141 - 187

[25] SATO K, 1971, J FOOD SCI, V36, P1098

[26] TAPPEL A. L, 1962, S FOODS LIPIDS THEIR, P122

[27] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) : 44 - 48

[28] TICHIVANGANA J Z, 1982, Irish Journal of Food Science and Technology, V6, P157

[29] TICHIVANGANA JZ, 1984, IRISH J FOOD SCI TEC, V8, P47

[30] TICHIVANGANA JZ, 1982, IR J FOOD SCI TECH, V6, P211