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Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables

机译：蔬菜和治愈肉类对意大利人口膳食硝酸盐和亚硝酸盐摄入的贡献：治愈肉类的安全水平和蔬菜的争议作用

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Rossana Roila; Raffaella Branciari; Benedetta Staccini; David Ranucci; Dino Miraglia; Maria Serena Altissimi; Maria Lucia Mercuri; Naceur M. Haouet;
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1. Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables [J] . Rossana Roila, Raffaella Branciari, Benedetta Staccini, Italian Journal of Food Safety . 2018,第3期

机译：蔬菜和腌肉对意大利人口饮食硝酸盐和亚硝酸盐摄入的贡献：腌肉的安全水平和蔬菜的争议作用
2. Nitrate And Nitrite Quantification From Cured Meat And Vegetables And Their Estimated Dietary Intake In Australians [J] . James Hsu, Jayashree Arcot, N. Alice Lee Food Chemistry . 2009,第1期

机译：腌制肉类和蔬菜中硝酸盐和亚硝酸盐的定量及其估计的膳食摄入量
3. Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product [J] . Piotr Szymański, Beata ?aszkiewicz, Urszula Siekierko, Journal of food quality . 2020,第2期

机译：用亚硝酸钠含量减少的乳酸钠，亚硝酸盐含量，亚硝基颜料含量，微生物和熟肉类含量的含量减少的肉类固化过程
4. Odor-Active compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham [C] . I. Blank, S. Devaud, L. B. Fay, American Chemical Society . 2001

机译：干腌肉的气味活性化合物：意大利型萨拉米西和帕尔马火腿
5. Vegetable Nitrate: Isolation of Nitrate Reducing Bacteria for Fermentation of Nitrate to Nitrite and Use of Vegetable-Derived Nitrite to Inhibit Germination of Clostridium Spores in RTE Meats [D] . Bhusal, Arjun. 2020

机译：植物硝酸盐：将硝酸盐还原细菌分离用于发酵硝酸盐与亚硝酸盐和植物衍生亚硝酸盐的使用，以抑制RTE肉类中梭菌孢子的发芽
6. Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables [O] . Rossana Roila, Raffaella Branciari, Benedetta Staccini, 2018

机译：蔬菜和腌肉对意大利人口饮食硝酸盐和亚硝酸盐摄入的贡献：腌肉的安全水平和蔬菜的争议作用
7. Fate of added nitrite in cured meat. I. Fate of nitrite in meat-curing model systems composed of myoglobin, nitrite and ascorbate. [O] . Masao FUJIMAKI, Misao EMI, Akihiro OKITANI 1975

机译：加入亚硝酸盐的命运在腌制的肉中。 I.亚硝酸盐的命运在肉制植物，亚硝酸盐和抗坏血酸组成的肉类固化模型系统中。

Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables

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