Sulphur dioxide in meat products: 3-year control results of an accredited Italian laboratory-Reference-Cited by-同舟云学术

Sulphur dioxide in meat products: 3-year control results of an accredited Italian laboratory

Published:2017-01-29 Issue:2 Volume:10 Page:99-104
ISSN:1939-3210
Container-title:Food Additives & Contaminants: Part B
language:en
Short-container-title:Food Additives & Contaminants: Part B

Author:

Iammarino Marco¹,Ientile Anna Rita¹,Di Taranto Aurelia¹

Affiliation:

1. Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, Italy

Publisher

Informa UK Limited

Subject

Public Health, Environmental and Occupational Health,Toxicology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19393210.2017.1280539

Reference24 articles.

1. Residual levels of free and total sulphite in fresh and cooked burgers

2. Association of Official Analytical Chemists (AOAC). 1995. Official methods of analysis of AOAC international: AOAC official method 961.09 sulphites in meats – Qualitative test. Arlington, TX: AOAC International; p. 27.

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