Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages
Author:
Funder
Ministry of Food Agriculture and Fisheries of Denmark
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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5. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation;De Mey;Meat Science,2014
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