The effects of ascorbic acid and sorbic acid on N-nitrosamine formation in a heterogeneous model system
β Scribed by Robert C. Massey; Lynda Forsythe; David J. McWeeny
- Publisher
- John Wiley and Sons
- Year
- 1982
- Tongue
- English
- Weight
- 312 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0022-5142
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## Abstract Under laboratory conditions simulating normal bacon curing, the conversion to Nβnitrosodimethylamine (NDMA) of dimethylamine (DMA) added to pork, was 0.1%. Addition of sodium ascorbate to the brine was shown to suppress NDMA formation from added DMA in this simulated curing system and i