Survey of Residual Nitrite and Nitrate in Conventional and Organic/Natural/Uncured/Indirectly Cured Meats Available at Retail in the United States-Reference-Cited by-同舟云学术

Survey of Residual Nitrite and Nitrate in Conventional and Organic/Natural/Uncured/Indirectly Cured Meats Available at Retail in the United States

Published:2012-04-05 Issue:15 Volume:60 Page:3981-3990
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nuñez De González Maryuri T.¹,Osburn Wesley N.²,Hardin Margaret D.²,Longnecker Michael³,Garg Harsha K.⁴,Bryan Nathan S.⁴,Keeton Jimmy T.⁵

Affiliation:

1. Department of Food Technology, Universidad de Oriente, Núcleo Nueva Esparta, Escuela de Ciencias Aplicadas del Mar, Isla de Margarita, 6301, Venezuela

2. Department of Animal Science, Texas A&M University, 338 Kleberg Center, College Station, Texas 77843-2471, United States

3. Department of Statistics, Texas A&M University, Blocker Building, College Station, Texas 77843-3143, United States

4. Brown Foundation Institute of Molecular Medicine, University of Texas, Houston Health Science Center, Houston, Texas 77030, United States

5. Department of Nutrition and Food Science, Texas A&M University, 122 Kleberg Center, College Station, Texas 77843-2253, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf204611k

Reference20 articles.

1. Composition and safety of cured meats in the USA

2. U.S. Department of Agriculture. Service and Regulatory Announcements, November (issued December 1925);Bureau of Animal Industry, U.S. Department of Agriculture:Washington, DC, 1925; pp101–103.

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