Effect of additives on the formation of nitrosamines in meat curing mixtures containing spices and nitrite.
D001205:Ascorbic Acid; D002021:Buffers; D002273:Carcinogens; D055598:Chemical Phenomena; D002621:Chemistry; D003212:Condiments; D003296:Cooking; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000009:adverse effects; D009573:Nitrites; D009602:Nitrosamines; D012964:Sodium; D013696:Temperature; D013997:Time Factors
D002021:Buffers; D002273:Carcinogens; D009573:Nitrites; D009602:Nitrosamines; D012964:Sodium; D001205:Ascorbic Acid