Nitrate in foods and its relation to health
1949
Wilson, J.K.
Leafy vegetables, frozen foods, and prepared baby foods were analysed for their content of nitrate. From the findings it is suggested that the nitrate in such foods may contribute to hemoglobinemia found in infants and may produce certain toxic, if not lethal, conditions in adults. The content of nitrate in the foods may be attributed in many instances to the application of nitrogenous fertilizers, especially nitrate of soda, to the growing crops.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library
