Storage Stability of Nitrite in Nitrite Analysis of Meat Products
Author:
Affiliation:
1. Tokyo Metropolitan Institute of Public Health
Publisher
Japanese Society for Food Hygiene and Safety
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/shokueishi/64/6/64_226/_pdf
Reference17 articles.
1. 1) Kobayashi, H., Takezawa, N., Hara, K., Niki, T., Kitano, K. The mechanism of nitrous acid decomposition. Nippon Kagaku Kaishi (Journal of the Chemical Society of Japan), 3, 383–387 (1976).
2. 2) The Pharmaceutical Society of Japan ed. “2.3.7. Hassyokuzai (2.3.7. Color fixative)”. Eiseishikenho Chukai 2020 (Methods of Analysis Health Science 2020), Tokyo, Kanehara Shuppan, 2020, 380–383.(ISBN 978-4-307-47049-0)
3. 3) 厚生労働省監修.食品衛生検査指針食品添加物編.東京,日本食品衛生協会,2003, p. 142–148.
4. 4) Noda, H., Minemoto, M., Noda, A. Recent advances in the determinaton of nitrous ion in environmental samples. Sangyo Ikadaigaku Zasshi (Journal of University of Occupational and Environmental Health), 4, 505–517 (1982).
5. 5) Hagino, K. Biryou ashousan ion no bunkoukoudoteiryou. Nippon Kagaku Zasshi (Journal of the Chemical Society of Japan), 82, 838–840 (1961).
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