On a level of nitrites and nitrates in vegetables
1993
Rutkowska, G. (Centralne Laboratorium Chlodnictwa, Lodz (Poland))
There have been presented the results of 3-years investigations into the quantity of nitrites and nitrates in fresh vegetables: French beans, cauliflowers and carrot and in their products after freezing and a refrigerated storage. A discussion of the influence of technological processes on a level of these compounds in preserves and in frozen vegetables was conducted. There has been stated that very important is the choice of suitable species of vegetables with a small ability of accummulation of noxious compounds
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