Table of Contents
|SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS||1-1-1|
|EVALUATING ALTERNATIVES TO NITRITE||2-1-2|
|PRESERVATION OF MEAT AND FISH PRODUCTS: GENERAL CONSIDERATIONS||3-1-3|
|ANTIMICROBIAL ALTERNATIVES TO NITRITE: CHEMICAL AGENTS||4-1-4|
|ANTIMICROBIAL ALTERNATIVES: PHYSICAL TREATMENTS OR ALTERATION OF PRODUCT CHARACTERISTICS||5-1-5|
|INHIBITION OF LIPID OXIDATION IN CURED MEAT||6-1-6|
|PRODUCTION OF CURED-MEAT COLOR IN RED-MEAT PRODUCTS||7-1-7|
|METHODS TO REDUCE NITROSAMINE FORMATION IN CURED MEATS||8-1-8|
|THE EFFECTS OF ALTERNATIVES TO NITRITE ON FLAVOR||9-1-9|
|THE TOXICOLOGY OF ALTERNATIVES TO NITRITE||10-1-10|
|DEVELOPMENT AND EVALUATION OF ALTERNATIVES TO NITRITE||11-0|
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