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Effect of different cooking treatments on the residual level of sulphites in shrimps
Sulphiting agents (or sulphites) are a class of food additives identified in Europe by codes E220-E228. Their addition in crustaceans is permitted with specific legal limits for avoiding the so-called “blackspot” that is a defect that compromises the marketability of these products. High levels of i...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9490886/ https://www.ncbi.nlm.nih.gov/pubmed/36158034 http://dx.doi.org/10.4081/ijfs.2022.10029 |