Residual nitrite in some Egyptian meat products and the reduction effect of electron beam irradiation

Advance Journal of Food Science and Technology

Volumn 3, Issue 5, 2011, Pages 376-380

  Zahran, Dalia A ^a   Kassem, Gehan M A ^b  

^a NATIONAL CENTER FOR RADIATION RESEARCH AND TECHNOLOGY   (Egypt)

^b Cairo University   (Egypt)

Author keywords

Cooked; Irradiation; Meat products nitrite

Indexed keywords

COOKED; CURING AGENTS; DOSE-DEPENDENT; EGYPTIANS; ELECTRON BEAM ACCELERATOR; ELECTRON BEAM IRRADIATION; MEAT PRODUCTS; N-NITROSAMINES; REDUCTION EFFECTS; RESIDUAL LEVELS; SAFETY EDUCATION; SPECTRO-PHOTOMETRIC METHOD; STANDARD ERRORS;

CURING; ELECTRON BEAMS; FOOD SAFETY; IRRADIATION; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY;

MEATS;

EID: 82455184279     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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