The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork ham

Meat Science

Volumn 60, Issue 4, 2002, Pages 335-339

  Rywotycki, Ryszard ^a,b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b JAGIELLONIAN UNIVERSITY   (Poland)

Author keywords

Additives; Diethylonitrosamine (DENA); Dimethylonitrosamine (DMNA); Nitrosamines; Pasteurization

Indexed keywords

PASTEURIZATION;

FOOD ADDITIVES; HEAT TREATMENT; NITROSAMINES; RAW MATERIALS;

MEATS;

EID: 0036019595     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00138-3     Document Type: Article

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