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EEAP 26–27. fermented dry sausage manufacture. Meat Science Pegg, R. B., and F. Shahidi. 2000. Nitrite Curing of 24:201–207. Meat. New Haven, Conn.: Food and Nutrition Press. Honikel, K.-O. 2008. The use and control of nitrate and Prunier, A., M. Bonneau, E. H. von Borell, S. Cinotti, nitrite for the processing of meat products. Meat M. Gunn, B. Fredriksen, M. Giersing, D. B. Morton, Science 78:68–76. F. A. M. Tuyttens, and A. Velarde. 2006. A review of Hughes, R. B. 1988. Bacon technology—Or bringing the welfare consequences of surgical castration in home the bacon. Food Technology International, piglets and the evaluation of nonsurgical methods. Europe. Animal Welfare 15:277–289. Ingram, M. 1971. Bacon curing

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