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Proc. 40th ICoMST, The Hague, Izumi, K., R. G. Cassens, and M. L. Greaser. 1989. Netherlands, paper S-II, MP1. Reaction of nitrite with ascorbic acid and its signifi- U.S. Government. 2005. Code of Federal Regulations, cant role in nitrite-cured food. Meat Science Title 21, Volume 3, Food and Drugs, Part 170, Food 26(1989):141–153. Additives, §§170.60, 172.175, 172.170. Jakszyn, P., A. Agudo, R. Jbánez, R. Garcia-Closas, G. Wakamatsu, J., T. Nishimura, and A. Hattori. 2004a. A Pera, and P. Amiano. 2004. Development of a food Zn-porphyrin complex contributes to bright red color database of nitrosamines, heterocyclic amines, and in Parma ham. Meat Science 67:95–100. polycyclic aromatic hydrocarbons. Journal of Wakamatsu, J., J. Okui, Y. Ikeda, T. Nishimura, and A. Nutrition 134:2011–2014. Hattori. 2004b

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