Research on nicotinic acid level in meat samples [sausages]
1998
Bizzozero, N. | Sprocati, G. (Azienda Unita Sanitaria Locale (A.U.S.L.), 38 - Milan (Italy)) | Gambino, A.
إنجليزي. Nicotinic acid is illegally used to improve the colour of fresh sausages. Studies were conducted to assess stability of nicotinic acid in commercial fresh sausages and in meat. Nicotinic acid and nicotinamide contents were determined in sausages and in meat. Some samples showed a decrease in nicotinamide concentration with a corresponding increase in nicotinic acid content during storage
اظهر المزيد [+] اقل [-]إيطالي. L'acido nicotinico e' un additivo usato illegalmente per mantenere vivo il colore degli insaccati freschi. E' stato condotto uno studio per verificare la stabilita' dell'acido nicotinico in insaccati freschi commerciali e in carni non trattate. E' stata studiata la concentrazione di acido nicotinico e nicotinamide in insaccati e carni. Alcuni campioni hanno mostrato una diminuzione della concentrazione della nicotinamide a cui corrisponde un incremento del contenuto di acido nicotinico durante la conservazione
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare