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Evaluating the Residual Nitrite Concentrations of Bacon in the United Kingdom
The preservative sodium nitrite is added to processed meat with the intention of preventing the growth of Clostridium botulinum, but this also influences product flavour and colour. The World Health Organisation has declared nitrites to be ‘probably carcinogenic’. Use is permitted by the European Un...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404468/ https://www.ncbi.nlm.nih.gov/pubmed/32664513 http://dx.doi.org/10.3390/foods9070916 |