Hawley, Condensed Chemical Dictionary, 9th ed., 1977, p. 509. |
Pensabene et al., "Effect of Tocopherol Formulation on the Inhibition of Nitrosopyrolidine Formation in Model Systems", J. Fd. Sci. (1977), 426-266. |
Fiddler et al., "Inhibition of Formation of Volatile Nitrosamines in Fried Bacon by the Use of Cure-Solubilized Tocopherol", J. Aquo Fd. Chem. 26(3), 1978, pp. 653-656. |
O'Brien, "USDA Acts on The Bacon Dilemma", Food Product Development, pp. 32-37, 7/78, 426-266. |
"Influence of Curing Ingredients and Storage Time on the Quality of Preblended Sausage Meats and Frankfurters" by Waldman, Westerberg and Simon in Journal of Food Service-Vol. 39 (1974) pp. 718-722. |
"Tocopherol, Carotene and Ascorbyl Palmitate" by Dr. H. Klaui in Flavours, Jul./Aug. 1976. |
"Stability of Tocopherol in Bacon" by Mergens, Keating, Osadca, Araujo, De Ritter and Newmark, in Food Technology 32, Nov. 1978, pp. 40-44. |
"Nitrite Update:Search Intensifies for Bacon Curing Alternatives" by Sheryl Ranieri, Oct. 1979 issue. |
"Nitrosamines: Occurrence, Chemistry, Toxicity and Inhibition" by R. V. Smith, in Chemical Times & Trends, Jan. 1980 issue pp. 35-42. |
"International Symposium Reviews Impact of Vitamin C on Iron Absorption, Nitrosation, Food Formulation Technologies" in Food Processing, Jul. 1981. |
Technical Reference-Silica, vol. 18, pp. 61-67. |