Detection of Sulfites in Fresh Meat Preparation Commercialised at Retail in Lazio Region

In Europe sulfur dioxide (SO(2)) and sulfites in foods and beverages at concentrations of more than 10 mg kg(–1) or 10 mg L(–1) expressed as SO(2) equivalents are subject to mandatory labelling. In fresh meats the addition of sulfites is not admitted because of their unlawful use to give the product...

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Detalles Bibliográficos
Autores principales: Carrabs, Giuseppe, Smaldone, Giorgio, Carosielli, Leonardo, Girasole, Mariagrazia, Iammarino, Marco, Chiaravalle, Eugenio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2017
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5505099/
https://www.ncbi.nlm.nih.gov/pubmed/28713791
http://dx.doi.org/10.4081/ijfs.2017.6482

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5505099/
https://www.ncbi.nlm.nih.gov/pubmed/28713791
http://dx.doi.org/10.4081/ijfs.2017.6482

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