Determination of Sulphiting Agents in Raw and Processed Meat: Comparison Between a Modified Monier-Williams Method and the Direct Analysis by Ion Chromatography with Conductometric Detection-Reference-Cited by-同舟云学术

Determination of Sulphiting Agents in Raw and Processed Meat: Comparison Between a Modified Monier-Williams Method and the Direct Analysis by Ion Chromatography with Conductometric Detection

Published:2017-06-21 Issue:12 Volume:10 Page:3956-3963
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Iammarino Marco,Di Taranto Aurelia,Centonze Diego

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-017-0960-9/fulltext.html

Reference37 articles.

1. Anderson C, Warner C, Daniels D, Padgett K (1986) Ion chromatographic determination of sulfites in foods. J Assoc Off Anal Chem 69(1):14–19

2. Association of Official Analytical Chemists (2000) Monier-Williams AOAC official method (optimized method) 990.28. AOAC Official Methods of Analysis 29–30

3. Dainty RH, Edwards RA, Hibbard CM (1989) Spoilage of vacuum-packed beef by a Clostridium sp. J Sci Food Agric 49:473–486

4. Doulgeraki AI, Ercolini D, Villani F, Nychas GJE (2012) Spoilage microbiota associated to the storage of raw meat in different conditions. Int J Food Microbiol 157:130–141

5. European Commission (2002) Commission Decision 2002/657/EC of 12 August 2002 implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results. Off J Eur Union L221:8–36

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