Determination of Nitrite and Nitrate in Brazilian Meats Using High Shear Homogenization

Food Analytical Methods

Volumn 5, Issue 4, 2012, Pages 637-642

  Pereira, Elisabete Alves ^a   Petruci, João F S ^b   Cardoso, Arnaldo Alves ^b  

^a FEDERAL UNIVERSITY OF SÃO CARLOS   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Capillary electrophoresis; Food analysis; High shear homogenization; Meat products; Nitrite nitrate

Indexed keywords

ANALYTES; ANALYTICAL CURVES; CETYL TRIMETHYL AMMONIUM BROMIDES; CONCENTRATION RANGES; EXTRACTION RECOVERY; FOOD ANALYSIS; HIGH SHEAR; LIMIT VALUES; LIMITS OF DETECTION; MEAT PRODUCTS; MIGRATION TIME; NITRITE-NITRATE; PEAK AREA; PROCESSED MEAT; RELATIVE STANDARD DEVIATIONS; SAMPLE PREPARATION; TETRABORATE;

CAPILLARY ELECTROPHORESIS; MEATS;

NITRATES;

EID: 84862653214     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9294-1     Document Type: Article

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