Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionality

Author:

Halagarda Michał,Kędzior WładysławORCID,Pyrzyńska Ewa

Funder

Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami;Aaslyng;Meat Science,2014

2. Chemical safety of meat and meat products;Andrée;Meat Science,2010

3. Commission regulation (EC) no 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs;Anonymous;Official Journal of the European Union (L 364),2006

4. Commission regulation (EU) no 1129/2011 of 11 November 2011 amending annex II to regulation (EC) no 1333/2008 of the European Parliament and of the council by establishing a union list of food additives;Anonymous;Official Journal of the European Union (L295),2011

5. Scientific report of EFSA. Cadmium dietary exposure in the European population;Anonymous;EFSA Journal,2012

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