Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection
Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly <i>Clostridium botulinum</i>), and effectively control rancidity by inhibiting lipid oxidation. However, both ni...
Main Authors: | Donatella Coviello, Raffaella Pascale, Rosanna Ciriello, Anna Maria Salvi, Antonio Guerrieri, Michela Contursi, Laura Scrano, Sabino A. Bufo, Tommaso R.I. Cataldi, Giuliana Bianco |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-09-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/9/1238 |
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