Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection

Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite i...

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Bibliografske podrobnosti
izdano v:Foods
Main Authors: Coviello, Donatella, Pascale, Raffaella, Ciriello, Rosanna, Salvi, Anna Maria, Guerrieri, Antonio, Contursi, Michela, Scrano, Laura, Bufo, Sabino A., Cataldi, Tommaso R.I., Bianco, Giuliana
Format: Artigo
Jezik:Inglês
Izdano: MDPI 2020
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Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC7555295/
https://ncbi.nlm.nih.gov/pubmed/32899742
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9091238
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