Effect of different cooking treatments on the residual level of sulphites in shrimps
Sulphiting agents (or sulphites) are a class of food additives identified in Europe by codes E220-E228. Their addition in crustaceans is permitted with specific legal limits for avoiding the so-called “blackspot” that is a defect that compromises the marketability of these products. High levels of...
Main Authors: | Giovanna Berardi, Aurelia Di Taranto, Valeria Vita, Ciro Marseglia, Marco Iammarino |
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Format: | Article |
Language: | English |
Published: |
PAGEPress Publications
2022-09-01
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Series: | Italian Journal of Food Safety |
Subjects: | |
Online Access: | https://www.pagepressjournals.org/index.php/ijfs/article/view/10029 |
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