Nitrosylation of Myoglobin and Nitrosation of Cysteine by Nitrite in a Model System Simulating Meat Curing
Author:
Affiliation:
1. Department of Animal Science, Iowa State University, Ames, Iowa 50011, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf204717v
Reference53 articles.
1. The history and use of nitrate and nitrite in the curing of meat
2. Use of Sodium Nitrite in Curing Meats.
3. Isolation and identification of a hepatotoxic factor in herring meal produced from sodium nitrite preserved herring
4. National Academy of Sciences. The Health Effects of Nitrate, Nitrite, and N-Nitroso Compounds;National Academy Press:Washington, D.C., 1981; p529.
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