Hawley, Condensed Chemical Dictionary, 9th Ed., 1977, p. 509, Gp. 130. |
Pensabene et al., "Effect of Tocopherol Formulations on the Inhibition of Nitrosopyrrolidine 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. Agric. Fd. Chem. 26(3), 1978, pp. 653-656, 426-266. |
O'Brien, "USDA Acts on the Bacon Dilemma", Food Product Development, pp. 32-37, 7-1978, 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 Ipact of Vitamin C on Iron Absorption, Nitrosation, Food Formulation Technologies" in Food Processing, Jul. 1981. |
Technical Reference--Silica, vol. 18, p. 61-67. |