Determination of endogenous concentrations of nitrites and nitrates in different types of cheese in the United States: method development and validation using ion chromatography-Reference-Cited by-同舟云学术

Determination of endogenous concentrations of nitrites and nitrates in different types of cheese in the United States: method development and validation using ion chromatography

Published:2018-01-22 Issue:4 Volume:35 Page:615-623
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Genualdi Susan¹,Jeong Nahyun¹,DeJager Lowri¹

Affiliation:

1. U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, MD, USA

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2018.1426888

Reference26 articles.

1. Codex Alimentarius - Codex General Standard for Cheese 283: FAO/WHO Joint Publications. 2008. [accessed 2017 Mar 23]. www.fao.org/input/download/standards/175/CXS_283e.pdf

2. Influence of Nitrate Levels Added to Cheesemilk on Nitrate, Nitrite, and Volatile Nitrosamine Contents in Gruyere Cheese

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