Chú thích Natri_nitrit

  1. ↑ Leszczyńska, Teresa; Filipiak-Florkiewicz, Agnieszka; Cieślik, Ewa; Sikora, ElżBieta; Pisulewski, Paweł M. (2009). “Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables”. Journal of Food Composition and Analysis 22: 315. doi:10.1016/j.jfca.2008.10.025. 
  2. ↑ “Nitrates, Carrots, and Homemade Baby Food”. Bản gốc lưu trữ ngày 16 tháng 4 năm 2010. Truy cập 10 tháng 2 năm 2015. 
  3. 1 2 Dennis, M J; Wilson, L A (2003). “Nitrates and Nitrites”. tr. 4136. doi:10.1016/B0-12-227055-X/00830-0. 
  4. ↑ Correia, Manuela; Barroso, ÂNgela; Barroso, M. FáTima; Soares, DéBora; Oliveira, M.B.P.P.; Delerue-Matos, Cristina (2010). “Contribution of different vegetable types to exogenous nitrate and nitrite exposure”. Food Chemistry 120: 960. doi:10.1016/j.foodchem.2009.11.030. 
  5. 1 2 Leszczyńska, Teresa; Filipiak-Florkiewicz, Agnieszka; Cieślik, Ewa; Sikora, ElżBieta; Pisulewski, Paweł M. (2009). “Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables”. Journal of Food Composition and Analysis 22: 315. doi:10.1016/j.jfca.2008.10.025. 
  6. ↑ Meulemans, A.; Delsenne, F. (1994). “Measurement of nitrite and nitrate levels in biological samples by capillary electrophoresis”. Journal of Chromatography B: Biomedical Sciences and Applications 660: 401. doi:10.1016/0378-4347(94)00310-6. 
  7. ↑ Southan, G; Srinivasan, A (1998). “Nitrogen Oxides and Hydroxyguanidines: Formation of Donors of Nitric and Nitrous Oxides and Possible Relevance to Nitrous Oxide Formation by Nitric Oxide Synthase”. Nitric Oxide 2 (4): 270. PMID 9851368. doi:10.1006/niox.1998.0187. 
  8. ↑ http://msds.chem.ox.ac.uk/SO/sodium_nitrite.html
  9. ↑ Associated Press (5 tháng 9 năm 2005). “Hot dog preservative could be disease cure”. 
  10. ↑ Roxanne Khamsi (ngày 27 tháng 1 năm 2006). “Food preservative fights cystic fibrosis complication”. NewScientist.com. 
  11. ↑ “Sodium Azide”. Hazardous Waste Management. Northeastern University. Tháng 3 năm 2003. Bản gốc lưu trữ ngày 4 tháng 11 năm 2007. Truy cập ngày 18 tháng 5 năm 2011.  Chú thích sử dụng tham số |month= bị phản đối (trợ giúp)
  12. ↑ Committee on Prudent Practices for Handling, Storage, and Disposal of Chemicals in Laboratories, Board on Chemical Sciences and Technology, Commission on Physical Sciences, Mathematics, and Applications, National Research Council. (1995). Prudent practices in the laboratory: handling and disposal of chemicals. Washington, D.C.: National Academy Press. ISBN 0309052297. 
  13. ↑ Hoshino Y., Utsunomiya T., Abe O. The Thermal Decomposition of Sodium Nitrate and the Effects of Several Oxides on the Decomposition. // Bulletin of the Chemical Society of Japan Vol. 54, No.5 (1981). - p.1389.[liên kết hỏng]
  14. ↑ "The epidemiological enigma of gastric cancer rates in the US: was grandmother's sausage the cause?", International Journal of Epidemiology (2000) accessdate 2000-08-01
  15. ↑ C.W. Mackerness, S.A. Leach, M.H. Thompson and M.J. Hill (1989). “The inhibition of bacterially mediated N-nitrosation by vitamin C: relevance to the inhibition of endogenous N-nitrosation in the achlorhydric stomach”. Carcinogenesis 10 (2): 397–399. PMID 2492212. doi:10.1093/carcin/10.2.397. 
  16. ↑ “Research Newsletter”. Truy cập 1 tháng 11 năm 2015. 
  17. ↑ Williams, D (2004). “Reagents effecting nitrosation”. tr. 1. doi:10.1016/B978-044451721-0/50002-5. 
  18. ↑ “Heading Off Migraine Pain”. FDA Consumer magazine. U.S. Food and Drug Administration. 1998. 
  19. ↑ Miranda Hitti (ngày 17 tháng 4 năm 2007). “Study: Cured Meats, COPD May Be Linked”. WebMD Medical News. 
  20. ↑ Jiang, R.; Paik, D. C.; Hankinson, J. L.; Barr, R. G. (2007). “Cured Meat Consumption, Lung Function, and Chronic Obstructive Pulmonary Disease among United States Adults”. American Journal of Respiratory and Critical Care Medicine 175 (8): 798. PMC 1899290. PMID 17255565. doi:10.1164/rccm.200607-969OC. 
  21. ↑ Najm, Issam; Trussell, R. Rhodes (tháng 2 năm 2001). “NDMA Formation in Water and Wastewater”. Journal AWWA 93 (2): 92–99. 
  22. ↑ Donald D. Bills, Kjell I. Hildrum, Richard A. Scanlan, Leonard M. Libbey (tháng 5 năm 1973). “Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods”. J. Agric. Food Chem. 21 (5): 876–877. PMID 4739004. doi:10.1021/jf60189a029. 

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