1. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety;Aganovic;Comprehensive Reviews in Food Science and Food Safety,2021
2. Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage;Ahn;Food Control,2004
3. Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage;Ahn;Journal of Food Protection,2002
4. Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage;Ahn;Journal of Agricultural and Food Chemistry,2003
5. Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation;Ahn;Journal of Food Science,2002