1. Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage;Ahn;J. Agricult. Food Chem.,2003
2. Alternatives to nitrite in processed meat: Up to date;Alahakoon;Trends Food Sci. Technol.,2015
3. Recommendation of reference methods for meat color;Cassens,1995
4. Chapter 4 - additives;Feiner,2016
5. Chapter 5 - color in cured meat products and fresh meat;Feiner,2016