[PDF.14gq] Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives

Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives

[PDF.ki75] Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives

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 | #5958161 in Books |  Wiley-Blackwell |  2004-12-27 | Original language:English | PDF # 1 |  9.30 x.87 x6.30l,1.25 | File type: PDF | 280 pages

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||From the Back Cover|Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in

Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the lat...

You can specify the type of files you want, for your device.Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives   |  Ronald B. Pegg, Fereidoon Shahidi. Just read it with an open mind because none of us really know.

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