LEADER 02321nas 2200601-a 450 001 9910146642803321 005 20221206112801.0 035 $a(OCoLC)103715182 035 $a(CKB)1000000000280932 035 $a(CONSER)--2010205563 035 $a(DE-599)ZDB2274302-9 035 $a(EXLCZ)991000000000280932 100 $a20070330a20039999 s-- a 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAustralasian journal of information systems 210 $a[Wollongong] $c[Dept. of Business Systems, University of Wollongong & School of Computing and Information Technology, Monash University]$d[2003]- 300 $aRefereed/Peer-reviewed 311 $a1449-8618 517 1 $aAJIS 517 1 $aAJIS online 531 $aAUSTRALASIAN JOURNAL OF INFORMATION SYSTEMS 531 $aAJIS 606 $aInformation technology$vPeriodicals 606 $aInformation storage and retrieval systems$vPeriodicals 606 $aManagement information systems$vPeriodicals 606 $aInformation technology$xResearch$zAustralasia$vPeriodicals 606 $aInformation storage and retrieval systems$2fast$3(OCoLC)fst00972781 606 $aInformation technology$2fast$3(OCoLC)fst00973089 606 $aInformation technology$xResearch$2fast$3(OCoLC)fst00973126 606 $aManagement information systems$2fast$3(OCoLC)fst01007271 607 $aAustralasia$2fast 608 $aPeriodicals.$2fast 615 0$aInformation technology 615 0$aInformation storage and retrieval systems 615 0$aManagement information systems 615 0$aInformation technology$xResearch 615 7$aInformation storage and retrieval systems. 615 7$aInformation technology. 615 7$aInformation technology$xResearch. 615 7$aManagement information systems. 676 $a005.7405 676 $a658.403805 712 02$aUniversity of Wollongong.$bDepartment of Business Systems. 712 02$aMonash University.$bSchool of Computing and Information Technology. 712 02$aAustralasian Association for Information Systems. 906 $aJOURNAL 912 $a9910146642803321 996 $aAustralasian journal of information systems$92357286 997 $aUNINA LEADER 01123nam0 22002771i 450 001 UON00191854 005 20231205103218.232 100 $a20030730d1968 |0itac50 ba 101 $aeng 102 $aGB 105 $a|||| 1|||| 200 1 $aGeorge Crabbe and his times, 1754-1832$ea critical and biographical study$fby Rebé Huchon$gtranslated from the French by Frederick Clarke 210 $aLondon$cF. Cass$d1968 215 $axvi, 561 p.$cill.$d23 cm. 606 $aCRABBE GEORGE$3UONC039674$2FI 620 $aGB$dLondon$3UONL003044 676 $a820$cLetteratura inglese e antico inglese$v21 700 1$aHUCHON$bRené$3UONV177481$0393377 702 1$aCLARKE$bFrederick$3UONV177482 712 $aFrank Cass & Company$3UONV247026$4650 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00191854 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI Angl IV B CRA HUC $eSI SI 3521 5 996 $aGeorge Crabbe and his times, 1754-1832$91293895 997 $aUNIOR LEADER 02754nam 2200601Ia 450 001 9910830159203321 005 20230422045518.0 010 $a1-281-45029-4 010 $a9786611450298 010 $a0-470-38508-1 010 $a0-470-38486-7 035 $a(CKB)1000000000687204 035 $a(EBL)353508 035 $a(OCoLC)297685778 035 $a(SSID)ssj0000211444 035 $a(PQKBManifestationID)11197053 035 $a(PQKBTitleCode)TC0000211444 035 $a(PQKBWorkID)10291925 035 $a(PQKB)11442439 035 $a(MiAaPQ)EBC353508 035 $a(EXLCZ)991000000000687204 100 $a20010208d2000 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aNitrite curing of meat$b[electronic resource] $ethe N-nitrosamine problem and nitrite alternatives /$fby Ronald B. Pegg and Fereidoon Shahidi 210 $aTrumbull, Conn. $cFood & Nutrition Press$dc2000 215 $a1 online resource (280 p.) 225 1 $aPublications in food science and nutrition 300 $aDescription based upon print version of record. 311 $a0-917678-50-8 320 $aIncludes bibliographical references and index. 327 $aNITRITE CURING OF MEAT; CONTENTS; 1 . INTRODUCTION; 2 . HISTORY OF THE CURING PROCESS; 3 . THE COLOR OF MEAT; 4 . OXIDATIVE STABILITY OF MEAT LIPIDS; 5 . FLAVOR OF MEAT; 6 . MEAT MICROBIOLOGY; 7 . THE FATE OF NITRITE; 8 . POTENTIAL HEALTH CONCERNS ABOUT NITRITE; 9 . POSSIBLE SUBSTITUTES FOR NITRITE; GLOSSARY; INDEX 330 $aMeat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called ""nitrite problem"" surfaced because of the detection of N-nitrosam 410 0$aPublications in food science and nutrition. 606 $aNitrites$xAnalysis 606 $aNitrosoamines$xAnalysis 606 $aMeat$xPreservation 615 0$aNitrites$xAnalysis. 615 0$aNitrosoamines$xAnalysis. 615 0$aMeat$xPreservation. 676 $a664.926 700 $aPegg$b Ronald B$0880084 701 $aShahidi$b Fereidoon$f1951-$091660 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830159203321 996 $aNitrite curing of meat$91965149 997 $aUNINA