Effects of different cooking methods and temperatures on residual nitrite content in sausage
Background: Presence of nitrites in meat products is important because they combine with secondary amines and produce nitrosamine carcinogen. Objective: The aim of this study was to determine the effects of different cooking methods and temperatures on residual nitrite content in sausage. Methods:...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Qazvin University of Medical Sciences & Health Services
2015-10-01
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| Series: | The Journal of Qazvin University of Medical Sciences |
| Subjects: | |
| Online Access: | http://journal.qums.ac.ir/browse.php?a_id=1836&slc_lang=en&sid=1&ftxt=1 |