Nitrates and N-nitrosamines in cheese
1979
Gray, J.I. | Irvine, D.M. | Kakuda, Y.
Use of nitrate in the manufacture of certain cheeses is sometimes questioned because of its potential involvement in formation of N-nitrosamines. The mechanism of formation of such compounds in foods is reviewed. The necessity of selective and sensitive methods of analysis is discussed. Factors which may possibly influence formation of N-nitrosamines in cheese as well as further areas of research are also discussed.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library