The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation

✍ Scribed by De Mey, Eveline; De Klerck, Katrijn; De Maere, Hannelore; Dewulf, Lore; Derdelinckx, Guy; Peeters, Marie-Christine; Fraeye, Ilse; Vander Heyden, Yvan; Paelinck, Hubert

• Book ID: 121810334
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 591 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.09.010