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, S. Leroy-Sétrin, and S. Fadda. 2002. Ramarathnam, N. 1998. The flavour of cured meat. In Bacterial starters involved in the quality of Flavor of Meat, Meat Products and Seafood, edited fermented meat products. In Research Advances by F. Shahidi. London, UK: Blackie Academic & in the Quality of Meat and Meat Products, edited Professional. by F. Toldrá. Trivandrum, India: Research Raoul, S., E. Gremaud, H. Biaudet, and R. J. Turesky. Signpost. 1997. Rapid solid-phase extraction method for the Toldrá, F., and M. Reig. 2006. Methods for rapid detec- detection of volatile nitrosamines in food. Journal of tion of chemical and veterinary drug residues in Agricultural and Food Chemistry 45:4706–4713. animal foods. Trends in Food Science and Technology Rath, S., and F. G. Reyes. 2009. Nitrosamines. In 17:482–489.

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