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1 Honked KO, "The use and control of nitrate and nitrite for the processing of meat products" 78 : 68-76, 2008
2 Ocak A, "The effects of storage conditions on the stability of carbon monoxide in postmortem blood" 9 : 202-206, 1985
3 McClure BN, "The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system" 129 : 1072-1079, 2011
4 Kakar S, "Structure and reactivity of hexacoordinate hemoglobins" 152 : 1-14, 2010
5 Edman AC, "Structural diversity in muscle fibres of chicken breast" 251 : 281-289, 1988
6 Millar SJ, "Some observation on the absorption spectra of various myoglobin derivatives found in meat" 42 : 277-288, 1996
7 Mielnik J, "Sausage color measured by integrating sphere reflectance spectrophotometry when whole blood or blood cured by nitrite is added to sausages" 48 : 1723-1725, 1983
8 Smulevich G, "Rapid spectroscopic method to detect the fraudulent treatment of tuna fish with carbon monoxide" 101 : 1071-1077, 2007
9 Eyiler E, "Production of frankfurters with tomato powder as a natural additive" 44 : 307-311, 2011
10 Zhang X, "Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation" 77 : 593-598, 2007
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