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Composition and safety of cured meats in the USA.

1997

Cassens R.G.

AGROVOC Keywords
alimentos anion aniones anions carne compuestos nitrosos contamination corps gras epidemiologia epidemiologie epidemiology eua fat substitutes fats food safety foods genre humain grasas inocuidad alimentaria mankind meat meat products metabolism metabolisme metabolismo neoplasmas neoplasme neoplasms nitrate nitrates nitratos nitrite nitrites nitritos nitrogen oxides nitroso compounds productos de la carne produit alimentaire safety seguridad sustitutos de grasas usa viande
Bibliographic information
Volume 59
Pagination
v.561-566(4)
Other Subjects
Innocuite des produits alimentaires; Oxyde d' azote; Genero humano; Compose nitrose; Etats unis; Securite; Oxidos de nitrogeno; Succedane de corps gras; Contaminacion; Produit carne
Language
English
Note
47 ref. Mediterranean aspects of meat quality as related to muscle biochemistry.
Type
Journal Article; Journal Part
Source
Food-Chemistry (United Kingdom). (1997). v. 59(4) p. 561-566.
Corporate Author
Muscle Biology Laboratory, University of Wisconsin, Madison, Wisconsin 5370 (USA)
2012-11-15
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