HAL (France)
open access
Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Feasibility and Effectiveness of Colonic Irrigation#1125411
- Validating eNose Measurement of Daily Fiber Intake#864550
- Genome-wide association analyses for growth, carcass composition, and meat quality traits of Iberian pigs fattened in free open air.#297331
- Optimisation of faecal near infrared spectroscopy for predicting organic matter digestibility in cows using local algorithms#250374
- Variation in the iodine concentrations of foods: considerations for dietary assessment#211196
Record · ID 433300
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive