Nitrate-nitrite levels in commercially processed and home processed beets and spinach

Author:

Bednar C. M.,Kies C.,Carlson M.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference12 articles.

1. National Research Council/National Academy of Science (1981) The Health Effects of Nitrate, Nitrite and N-Nitroso Compounds, Part 1. Washington: National Academy of Science, pp. 5–17, to 5–22, 5–48

2. Kies C (1981) Nitrates, nitrites, N-nitroso compounds and Nutrition. In: Living with Nitrate. Lincoln, Nebraska: Nebraska Cooperative Extension Service, pp. 5–9

3. Pickston L, Smith JM, Todd M (1980) Nitrate and nitrite levels in fruit and vegetables in New Zealand and the effect of storage and pressure cooking on these levels. Food Techn in New Zealand 15: 11–17

4. Abo Bakr TM, El-Iraqui SM, Huissen MH (1986) Nitrate and nitrite contents of some fresh and processed Egyptian vegetables. Food Chem 19: 265–275

5. Carlson MP, Schneider NR (1986) Determination of nitrate in forages using selective ion electrode: collaborative study. J Assoc Off Anal Chem 69: 196–198

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