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The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork
The purpose of this study was to determine the possibility of reducing the amount of NaNO(2) added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). T...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765324/ https://www.ncbi.nlm.nih.gov/pubmed/33333851 http://dx.doi.org/10.3390/foods9121869 |