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- W150438934 abstract "The process of ‘curing’ food is a long-established practice that dates back thousands of years long before refrigeration or food safety regulations. At present food safety and mass manufacturing is dependent on safe and effective means to cure and preserve foods including meats. The science of curing is now very well understood and is dependent on a simple molecule: nitric oxide or NO. Interestingly, this simple molecule is now recognized as an important signaling molecule produced in the body. Foods or diets enriched with NO activity can have profound health benefits." @default.
- W150438934 created "2016-06-24" @default.
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- W150438934 date "2014-01-01" @default.
- W150438934 modified "2023-10-05" @default.
- W150438934 title "CURING | Physiology of Nitric Oxide" @default.
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- W150438934 doi "https://doi.org/10.1016/b978-0-12-384731-7.00115-x" @default.
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