2Van Laack RLJM, Berry BM, Solmon MB. Variations in internal color of cooked beef patties [ J ]. J of Food Science, 1996,61:410 ～ 414.
3Robert G Cassens. Use of sodium nitrite in cured meats today [ J ]. J Food Technology, 1995,5:72 ～ 80,115.
4Beom Jun Lee, G Hendricks, Daren P Comforth. Antioxidant effects of carnosine and phytic acid in a model beef system[J]. J of Food Science, 1998,63:394 ～ 398.
5Killday KB, Michael S, Bailey ME. Structure charactenization of nitrosylhemochromogen of cooked cured meat: implication in meat - cu - ring reaction[ J]. J of Food Chemistry, 1998,36:909 ～ 914.
