A list of my complete work on Nitrites
- Difference between Fresh Cured and Cooked Cured Colour of Meat.
- Mechanisms of meat curing – the important nitrogen compounds
- Reaction Sequence: From nitrite (NO2-) to nitric oxide (NO) and the cooked cured colour.
- Research notes – nitrosating agents
- 01. Concerning the direct addition of nitrite to curing brine
- 02. Concerning Chemical Synthesis and Food Additives
- 03. Clostridium Botulinum – the priority organism
- 04. Concerning Nitrate and Nitrite’s antimicrobial efficacy – chronology of scientific inquiry
- 05. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt.
- 06: Ladislav NACHMÜLLNER vs The Griffith Laboratories
- 07. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
- 08. The Naming of Prague Salt
- 09. Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite.
- Bacon Curing – a Historical Review
- Fathers of Meat Curing
- Mild Cured Bacon – Recreating a Legend
- Saltpeter, Horse Sweat, and Biltong: The origins of our national food.
- Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
- Tank Curing Came From Ireland
- The Mother Brine
- The nitrogen cycle and meat curing