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Nitrite Curing of Meat

- The Nitrosamine Problem

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Provides a review of the desirable attributes, which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage - the presence of N-nitrosoamines. In addition, this book also provides solutions for the curing of meat without the use of nitrite.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780917678509
  • Indbinding:
  • Hardback
  • Sideantal:
  • 268
  • Udgivet:
  • 1. februar 2005
  • Størrelse:
  • 164x241x25 mm.
  • Vægt:
  • 600 g.
  • 8-11 hverdage.
  • 20. november 2024

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Provides a review of the desirable attributes, which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage - the presence of N-nitrosoamines. In addition, this book also provides solutions for the curing of meat without the use of nitrite.

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