Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite

Spanish commercial dry fermented sausages and dry hams, manufactured with and without nitrate and/or nitrite have been screened for volatile N-nitrosamine (VNA) content. VNAs have been also quantified in experimental fermented sausages prepared with known ingoing amounts of curing salts. Solid phase...

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Principais autores:	Xavier F. Hospital, Manuela Fernández, Paloma Morales, Claudio Alba, Ana I. Haza, Eva Hierro
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2024-09-01
Colecção:	Heliyon
Assuntos:	Cured meats Dry sausages Dry ham NDEA NPYR NPIP
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2405844024135189
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