Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection

Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite i...

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Detalles Bibliográficos
Autores principales: Coviello, Donatella, Pascale, Raffaella, Ciriello, Rosanna, Salvi, Anna Maria, Guerrieri, Antonio, Contursi, Michela, Scrano, Laura, Bufo, Sabino A., Cataldi, Tommaso R.I., Bianco, Giuliana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555295/
https://www.ncbi.nlm.nih.gov/pubmed/32899742
http://dx.doi.org/10.3390/foods9091238

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555295/
https://www.ncbi.nlm.nih.gov/pubmed/32899742
http://dx.doi.org/10.3390/foods9091238

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