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Sodium erythorbate
Chemicals Used for Chemical Manufacturing Page 1 of 2
Meat Curing and Sodium Nitrite
Shale Gas and Groundwater Quality
Effect of Sodium Nitrite, Sodium Erythorbate and Organic Acid Salts on Germination and Outgrowth of Clostridium Perfringens Spores in Ham During Abusive Cooling
Summary of Fracfocus 1.0 Hydraulic Fracturing Data User Guide for State Summaries
Effect of Sodium Chloride on Some of the Chemical Reactions of Sodium Nitrite in Cured Meat Taekyu Park Iowa State University
Annex XV Dossier PROPOSAL for IDENTIFICATION of a SUBSTANCE AS a CATEGORY 1A OR 1B CMR, PBT, Vpvb OR a SUBSTANCE of an EQUIVALEN
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Chemistry for the Food Industry Page 1 of 1
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Hydraulic Fracturing Chemicals: Structural Classification, Detections in Flowback Water and Analytical Challenges
Flavor Challenges of Sodium Reduction in Processed Meat Products
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Comparison of Traditional and Alternative Ingredients on Meat
ASCORBYL PALMITATE at 7 CFR 205.605
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FOOD ADDITIVES PERMITTED UNDER the SINGAPORE FOOD REGULATIONS (As at 30 June 2021)
This Fact Sheet Discusses “A Comparison of Traditional And
The Impact of the Partial Replacement of Sodium Chloride in The
Suggestion for a Subdivision of Processed Meat Products on the Danish Market Based on Their Content of Carcinogenic Compounds
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Substitution of Chemical Substances of Potential Concern
Analysis of Hydraulic Fracturing Fluid Data from the Fracfocus Chemical Disclosure Registry 1.0 Analysis of Data from Fracfocus 1.0 March 2015
Meal Ingredient Information Below Is a List of Ingredients Used in Meals
Partial Replacement of Sodium Chloride in Italian Salami and the Influence on the Sensory Properties and Texture
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Nitrite in Meat Richard J
Quality Assurance Project Plan for the Chemical Characterization of Select Constituents Relevant to Hydraulic Fracturing
The Physical, Chemical and Microbial Effects of Supplemental Sodium Nitrate on Cured Meat Products Emily Louise Usinger Iowa State University
Rules and Regulations Pertaining to Sanitation Practices in Food Establishments
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Food Safety and Inspection Serv. (Meat, Poultry), USDA § 318.7
Identifying Food Additives Identifying Food Additives
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Sodium Nitrite in Processed Meat and Poultry Meats: a Review of Curing and Examining the Risk/Benefit of Its Use