Determination of nitrites and nitrates in cured meat
Follet & Ratcliff's method for determination of nitrite and nitrate in meat products was simplified and successfully employed in the analysis of 55 samples of ham and 45 of sausage obtained at São Paulo city supermarkets. Only one sample gave a value of more t...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 1978 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/37131 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/37131 |
| Access Level: | acceso abierto |
| Palabra clave: | nitrate, nitrite, determination in cured meat meat, cured, nitrite and nitrate determination nitrato, nitrito, determinação em conservas de carne conservas de carne, determinação de nitrato e nitrito |
| Sumario: | Follet & Ratcliff's method for determination of nitrite and nitrate in meat products was simplified and successfully employed in the analysis of 55 samples of ham and 45 of sausage obtained at São Paulo city supermarkets. Only one sample gave a value of more than 300 p.p.m. of nitrite plus nitrate (expressed as sodium nitrite). |
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