Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage

Food Control

Volumn 15, Issue 3, 2004, Pages 197-203

  Ahn, Hyun Joo ^a   Kim, Jae Hyun ^a   Jo, Cheorun ^a   Lee, Ju Woon ^a   Yook, Hong Sun ^b   Byun, Myung Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Chungnam National University   (South Korea)

Author keywords

Color; Gamma irradiation; N nitrosamines; Nitrite; Sausage

Indexed keywords

ASCORBIC ACID; DIMETHYLNITROSAMINE; FOOD DYE; N NITROSOPYRROLIDINE; NITRITE; NITROSAMINE;

ARTICLE; COLOR; CONTROLLED STUDY; COOKING; FOOD COMPOSITION; FOOD IRRADIATION; FOOD PACKAGING; FOOD STORAGE; GAMMA IRRADIATION; MEAT; NONHUMAN; PHYSICAL CHEMISTRY; RADIATION DOSE; STORAGE TEMPERATURE; VACUUM;

EID: 0347983840     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(03)00047-1     Document Type: Article

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