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.
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书目信息
Journal of food protection
卷
42
期
3
页码
263
- 272
ISSN
0362-028X
其它主题
Cheeses; Food chemistry
语言
英语
注释
Literature review.
2019-12-05
类型
Journal Article; Text
2024-02-28
MODS