Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage

Author:

Ahn Hyun-Joo,Kim Jae-Hyun,Jo Cheorun,Lee Ju-Woon,Yook Hong-Sun,Byun Myung-Woo

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference24 articles.

1. Monitoring of nitrite and N-nitrosamines levels in irradiated pork sausage;Ahn;Journal of Food Protection,2002

2. Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation;Ahn;Journal of Food Science,2002

3. AOAC (1995). Official methods of analysis of AOAC International (16th ed). Virginia, USA: AOAC Vols. II. pp. 938–940

4. Use of sodium nitrite in cured meats today;Cassens;Food Technology,1995

5. Residual nitrite in cured meat;Cassens;Food Technology,1997

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