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DAFTAR PUSTAKA Residu Nitrat/Nitrit dalam Daging Segar Hill, MJ. 1991. Nitrates and Nitrite in Food and Water. Ellis horwood series in food science and technology. England. ISBN 0-7476-0067-8. Birdsall, J. J. (1981). Human dietary nitrite intake and results of animal feeding studies of nitrite. Paper presented at the Public Meeting of the Committee on Nitrite and Alternative Curing Agents in Food, 22 Jan, 1981, National Research Council, National Academy of Sciences, Washington DC, USA, pp. 16. Buege. D. R.. Lee. M. H. and Cassens, R. G. (1978). Residual nitrite levels in meat products manufactured by Wisconsin meat processors. University of Wisconsin, Madison. Wisconsin, USA. Available as A2983. Cassens, R. G., Sebranek, J. G., Kubberod, G. and Woolford, G. (1974) Where does the nitrite go? Food Prod. Dev. 8, 50-56. Cassens, R. G., Greaser, M. L., Ito, T. and Lee, M. (1979). Reactions of nitrite in meat. Food Technol. Chicago 33, 46-57. Kacmar, P. and Bartik, N. (1965). Certain quantitative relations of nitrate and nitrite metabolism in farm animals, IV normal nitrate levels in the organs and body liquids of swine. Folia Vet. 9,59-63. 1

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DAFTAR PUSTAKAResidu Nitrat/Nitrit dalam Daging SegarHill, MJ. 1991. Nitrates and Nitrite in Food and Water. Ellis horwood series in food science and technology. England. ISBN 0-7476-0067-8. Birdsall, J. J. (1981). Human dietary nitrite intake and results of animal feeding studies of nitrite. Paper presented at the Public Meeting of the Committee on Nitrite and Alternative Curing Agents in Food, 22 Jan, 1981, National Research Council, National Academy of Sciences, Washington DC, USA, pp. 16.Buege. D. R.. Lee. M. H. and Cassens, R. G. (1978). Residual nitrite levels in meat products manufactured by Wisconsin meat processors. University of Wisconsin, Madison. Wisconsin, USA. Available as A2983.Cassens, R. G., Sebranek, J. G., Kubberod, G. and Woolford, G. (1974) Where does the nitrite go? Food Prod. Dev. 8, 50-56.Cassens, R. G., Greaser, M. L., Ito, T. and Lee, M. (1979). Reactions of nitrite in meat. Food Technol. Chicago 33, 46-57.Kacmar, P. and Bartik, N. (1965). Certain quantitative relations of nitrate and nitrite metabolism in farm animals, IV normal nitrate levels in the organs and body liquids of swine. Folia Vet. 9,59-63.Kemp, J. D., Langlois, B.E., Fox, J. D. and Varney, W. Y. (1975). Effects of curing ingredients and holding times and temperatures on organoleptic and microbiological properties of dry-cured sliced ham. J. Food Sci. 40,634-636.MAFF (1987). Nitrate, Nitrite and N-nitroso Compounds in Foods. 20th Report of the Steering Group on Food Surveillance, Food Surveillance Paper No. 20, HMSO, London.Nordin, H. R. (1969). The depletion of added sodium nitrite in ham. Canad. Inst. Food Technol. J. 2,79-85.Usher, C. D. and Telling, G. M. (1975).Analysis of nitrate and nitrite in foodstuffs critical review,/. Sci. Food Agric. 26,1793-1805.Walters, C. L.,Casselden, R. J. and Taylor, A. McM. (1967). Nitrite metabolism by skeletal muscle mitochondria in relation to haem pigments. Biochim. Biophys. Ada 143,310-318.Walters, C. L., Edwards, M. W., Elsey, T. S. and Martin, M. (1976). The effect of antioxidants on the production of volatile nitrosamines during the frying of bacon. Z. fiir Lebensm. Unters. it. Forsch. 162,377-385.Wright, M. J. and Davison, K. L. (1964) Nitrate accumulation on crops and nitrate poisoning in animals. Adv. Agron. 16, 197-247.

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