4Spiegelhalder B, Eisenbrand G, Presussmann R. Volatile nitrosamine in food[J]. Oncology, 1980,37:211 - 216.
5Sen N P,Iyengar J R, Donaldson B A,et al. The effect of sodium nitrite concentration on the formation on nitrosopyrrolidine and dimethylnitrosamine in fried bacon. [ J]. Journal of Agricultural and Food Chemistry, 1974,22:540 - 541.
7Martin R Adams. Fermentation and Food Safety[ M]. Maryland Aspen Publishers, Inc ,2001 : 131.
8Karl-Otto Honikel. The use and control of nitrate and nitrite for the processing of meatproducts [ J ]. Meat Science, 2007, doi : 10. 1016/j, meatsci. 2007.05. 030.
9Sebranek J G, Bacus J N. Cured meat products without direct addition of nitrate or nitrite: what are the issues[J]. Meat Science,2007,77 : 136 - 147.
10Drabik-Markiewicz V. Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat [J]. Meat Science,2009,81: 479 -486.