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sweeteners for use in foodstuffs, O. J. L204 of Salt as the primary curing agent has several 26.7.2006. Ðord-evic´, V., B. Vuksan, P. Radetic´, H. Ðurd-ica, and effects on meat. It lowers the water activity M. Mitkovic´. 1980. Prilog ispitivanju uticaja poje- and retards or prevents microbial growth and dinih faktora na promene sadržaja nitrita u mesu. spoilage. Salt enhances water binding in Tehnologija mesa 21(10):287–290. EFSA. 2003. Opinion of the Scientific Panel on meat. Thus, it prevents the cookout of water Biological Hazards on the Request from the on heating and also covers fat particles, pre- Commission related to the Effects of Nitrites/Nitrates

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