Strategies to substitute/reduce conventional nitrites and nitrates in processed meats, with particular focus on microbial safety: A review

Artemis Zavitsanou, Paul Whyte, Declan Bolton

Open source

DOI: 10.1016/j.ijfoodmicro.2026.112063
Published: 2027-01
Container: International Journal of Food Microbiology
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.ijfoodmicro.2026.112063,
  title = {Strategies to substitute/reduce conventional nitrites and nitrates in processed meats, with particular focus on microbial safety: A review},
  author = {Artemis Zavitsanou and Paul Whyte and Declan Bolton},
  year = {2027},
  journal = {International Journal of Food Microbiology},
  doi = {10.1016/j.ijfoodmicro.2026.112063},
  url = {https://doi.org/10.1016/j.ijfoodmicro.2026.112063}
}

RIS

TY  - JOUR
TI  - Strategies to substitute/reduce conventional nitrites and nitrates in processed meats, with particular focus on microbial safety: A review
AU  - Artemis Zavitsanou
AU  - Paul Whyte
AU  - Declan Bolton
PY  - 2027
JO  - International Journal of Food Microbiology
DO  - 10.1016/j.ijfoodmicro.2026.112063
UR  - https://doi.org/10.1016/j.ijfoodmicro.2026.112063
ER  -

APA

Zavitsanou, A., Whyte, P., & Bolton, D. (2027). Strategies to substitute/reduce conventional nitrites and nitrates in processed meats, with particular focus on microbial safety: A review. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2026.112063

Source records

crossref · retrieved 2026-09-25T17:57:41.727Z