Ion-selective electrodes based on laser-induced graphene as an alternative method for nitrite monitoring
Author:
Funder
National Institute of Food and Agriculture
National Science Foundation
Publisher
Springer Science and Business Media LLC
Subject
Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s00604-022-05615-9.pdf
Reference123 articles.
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2. Honikel KO (2008) The use and control of nitrate and nitrite for the processing of meat products. Meat Sci 78(1–2):68–76. https://doi.org/10.1016/j.meatsci.2007.05.030
3. Parthasarathy DK, Bryan NS (2012) Sodium nitrite: the “Cure” for nitric oxide insufficiency. Meat Sci 274–279. https://doi.org/10.1016/j.meatsci.2012.03.001
4. MacDougall DB (1982) Changes in the colour and opacity of meat. Food Chem 9(1–2):75–88. https://doi.org/10.1016/0308-8146(82)90070-X
5. Macdougall DB, Mottram DS, Rhodes DN (1975) Contribution of nitrite and nitrate to the colour and flavour of cured meats. J Sci Food Agric 26(11):1743–1754. https://doi.org/10.1002/jsfa.2740261117
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