Garam sendawa (Indonesian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Garam sendawa" in Indonesian language version.

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Sárraga, C.; Gil, M.; Arnau, J.; Monfort, J. M.; Cussó, R. (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases". Meat Science. Elsevier Science. 25 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.

Bitterman, M. (2010). "Salt Reference Guide". Salted: A Manifesto on the World's Most Essential Mineral, with Recipes. Random House. hlm. 187. ISBN 978-1580082624. Diakses tanggal 2013-08-16.
Gisslen, W. (2006). "Sausages and Cured Foods". Professional Cooking, College Version. Hoboken, New Jersey: John Wiley & Sons. hlm. 827. ISBN 9780471663744. Diakses tanggal 2013-08-16.
Gisslen, W. (2006). "Sausages and Cured Foods". Professional Cooking, College Version. Hoboken, New Jersey: John Wiley & Sons. hlm. 827. ISBN 9780471663744. Diakses tanggal 2013-08-16.
Bitterman, M. (2010). "Salt Reference Guide". Salted: A Manifesto on the World's Most Essential Mineral, with Recipes. Random House. hlm. 187. ISBN 978-1580082624. Diakses tanggal 2013-08-16.

Sárraga, C.; Gil, M.; Arnau, J.; Monfort, J. M.; Cussó, R. (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases". Meat Science. Elsevier Science. 25 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
Lauer, Klaus (1991). "The history of nitrite in human nutrition: A contribution from German cookery books". Journal of Clinical Epidemiology. 44 (3): 261–264. doi:10.1016/0895-4356(91)90037-a. ISSN 0895-4356. PMID 1999685.

Sárraga, C.; Gil, M.; Arnau, J.; Monfort, J. M.; Cussó, R. (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases". Meat Science. Elsevier Science. 25 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
Lauer, Klaus (1991). "The history of nitrite in human nutrition: A contribution from German cookery books". Journal of Clinical Epidemiology. 44 (3): 261–264. doi:10.1016/0895-4356(91)90037-a. ISSN 0895-4356. PMID 1999685.

Doward, Jamie (2019-03-23). "Revealed: no need to add cancer-risk nitrites to ham". The Observer. London. Diarsipkan dari versi asli tanggal 2021-01-26. Diakses tanggal 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.

Doward, Jamie (2019-03-23). "Revealed: no need to add cancer-risk nitrites to ham". The Observer. London. Diarsipkan dari versi asli tanggal 2021-01-26. Diakses tanggal 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.

Lauer, Klaus (1991). "The history of nitrite in human nutrition: A contribution from German cookery books". Journal of Clinical Epidemiology. 44 (3): 261–264. doi:10.1016/0895-4356(91)90037-a. ISSN 0895-4356. PMID 1999685.