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[Nitrates and nitrites in meat products: chemical and health and hygienic aspects]

2004

Parolari, G. (Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Parma (Italy))

AGROVOC Keywords
agent de conservation aroma canned meat carne en conserva carne in scatola clostridium botulinum color colore colour conservanti conserve de viande consommation alimentaire consumer protection consumo alimentare consumo de alimentos couleur food consumption food safety health hazards hortalizas inhibition inibizione inocuidad alimentaria insaccati legume limiti massimi dei residui maximum residue limits nitrate nitrates nitrati nitratos nitrite nitrites nitriti nitritos ortaggi peligro para la salud preservadores preservatives protection du consommateur rischi per la salute salchicha salmonella saucisse sausages vegetables
Bibliographic information
Volume 25 Issue 1 ISSN 0392-1913
Pagination
pp. 39-42
Other Subjects
Sicurezza degli alimenti; Innocuite des produits alimentaires; Proteccion del consumidor; Limite maximale de residu; Danger pour la sante; Protezione del consumatore; Limites maximos de residuos; Inhibicion
Language
Italian
Note
1 table
6 ref.
Translated Title
Nitrati e nitriti nei prodotti di carne: aspetti chimici e igienico sanitari
2005-05-15
AGRIS AP
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