EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5), 1280-1284
- https://doi.org/10.1111/j.1365-2621.1980.tb06538.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACONJournal of Food Science, 1980
- Survey of Cured Meat Products for Volatile N-Nitrosamines: Comparison of Two Analytical MethodsJournal of AOAC INTERNATIONAL, 1978
- Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in BaconJournal of Food Protection, 1978
- A rapid method for the determination of sub-part per billion amounts of n-nitroso compounds in foodstuffsAnalytica Chimica Acta, 1975
- Effect of sodium nitrite concentration on the formation of nitrosopyrrolidine and dimethylnitrosamine in fried baconJournal of Agricultural and Food Chemistry, 1974