Residual nitrite and nitrate levels of frankfurters along with their shelf‐life-Reference-Cited by-同舟云学术

Residual nitrite and nitrate levels of frankfurters along with their shelf‐life

Published:1997-11 Issue:8 Volume:14 Page:803-808
ISSN:0265-203X
Container-title:Food Additives and Contaminants
language:en
Short-container-title:Food Additives and Contaminants

Author:

Pérez‐Rodríguezt Ma. L.,Bosch‐Bosch N.,García‐Mata M.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652039709374591

Reference30 articles.

1. The determination of nitrate in cured meat products. A comparison of the HPLC UV/VIS and Cd/spectrophotometric methods

2. Association of Official Analytical Chemists. 1990.Official Methods of Analysis of the AOAC, 15th edition, Edited by: Helrich, Kenneth. Vol. II, 931Arlington, Virginia: AOAC.

3. Cassens, R. G., Woolford, G., Lee, S. H. and Goutefongea, R. Fate of nitrite in meat. Proceedings of the Second International Symposium on Nitrite in Meat Products. pp.95–100. Zeist, Pudoc, Wageningen, The Netherlands

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3. Influence of Turkey Meat on Residual Nitrite in Cured Meat Products;Journal of Food Protection;2001-02-01