Nitrite curing of meat : the N-nitrosamine problem and nitrite alternatives /

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 ni...

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Bibliographic Details

Main Author:	Pegg, Ronald B.
Other Authors:	Shahidi, Fereidoon, 1951-
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Trumbull, Conn. : Food & Nutrition Press, ©2000.
Series:	Publications in food science and nutrition.
Subjects:	Nitrites > Analysis. Nitrosoamines > Analysis. Meat > Preservation. Electronic books.
Online Access:	Connect to the full text of this electronic book