Residual levels of free and total sulphite in fresh and cooked burgers-Reference-Cited by-同舟云学术

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

Published:1993-03 Issue:2 Volume:10 Page:157-165
ISSN:0265-203X
Container-title:Food Additives and Contaminants
language:en
Short-container-title:Food Additives and Contaminants

Author:

Armentia‐Alvarez A.,Fernandez‐Casero A.,Garcia‐Moreno C.,Pena‐Egido M. J.

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/10.1080/02652039309374139

Reference26 articles.

1. A note on shelf-life extension of British fresh sausage by vacuum packing

2. Comparison of methods for the determination of free and bound sulphur dioxide in stored British fresh sausage

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