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Cured fish (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Cured fish" in English language version.

refsWebsite
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4web.archive.org
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2edinformatics.com
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2theguardian.com
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1uga.edu
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1etymonline.com
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1books.google.com
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1doi.org
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1nih.gov
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1okstate.edu
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1illinois.edu
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1worldcat.org
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1bbc.co.uk
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bbc.co.uk

news.bbc.co.uk

books.google.com

  • Bryan, N. S.; Loscalzo, J. (2011). Nitrite and Nitrate in Human Health and Disease. Springer. p. 71. ISBN 9781607616153.

doi.org

edinformatics.com

etymonline.com

  • "Cure" Online Etymology Dictionary. Retrieved 23 July 2012.

fda.gov

accessdata.fda.gov

illinois.edu

labs.ansci.illinois.edu

mnstate.edu

nih.gov

pubmed.ncbi.nlm.nih.gov

okstate.edu

pods.dasnr.okstate.edu

theguardian.com

  • Wilson, Bee (2018-03-01). "Yes, bacon really is killing us". The Guardian. London. ISSN 0261-3077. Archived from the original on 2021-02-10. Retrieved 2021-02-14. In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.
  • Doward, Jamie (2019-03-23). "Revealed: no need to add cancer-risk nitrites to ham". The Observer. London. Archived from the original on 2021-01-26. Retrieved 2021-02-14. The results show that there is no change in levels of inoculated C. botulinum over the curing process, which implies that the action of nitrite during curing is not toxic to C. botulinum spores at levels of 150ppm [parts per million] ingoing nitrite and below.

uga.edu

web.archive.org

  • "Curing and Brining (food preservation)" (PDF). Science of Cooking. Minnesota State University. Archived from the original (PDF) on 27 September 2011. Retrieved 15 December 2010.
  • "Additives Used in Meat". Meat Science. Illinois State University. Archived from the original on 2 May 2010. Retrieved 16 December 2010.
  • Wilson, Bee (2018-03-01). "Yes, bacon really is killing us". The Guardian. London. ISSN 0261-3077. Archived from the original on 2021-02-10. Retrieved 2021-02-14. In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.
  • Doward, Jamie (2019-03-23). "Revealed: no need to add cancer-risk nitrites to ham". The Observer. London. Archived from the original on 2021-01-26. Retrieved 2021-02-14. The results show that there is no change in levels of inoculated C. botulinum over the curing process, which implies that the action of nitrite during curing is not toxic to C. botulinum spores at levels of 150ppm [parts per million] ingoing nitrite and below.

worldcat.org

search.worldcat.org

  • Wilson, Bee (2018-03-01). "Yes, bacon really is killing us". The Guardian. London. ISSN 0261-3077. Archived from the original on 2021-02-10. Retrieved 2021-02-14. In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.