LEADER 01482cam a2200337 i 4500 001 991000802929707536 008 050203s2004 it b 000 0 ita d 020 $a8815098224 035 $ab13275252-39ule_inst 040 $aSet. Economia$bita 082 0 $a338.437$221 100 1 $aBenhamou, Francoise$0374541 240 12$aL'economie de la culture 245 12$aL'economia della cultura /$cFrancoise Benhamou 250 $aNuova ed 260 $aBologna :$bIl mulino,$c2004 300 $a171 p. ;$c21 cm 490 $aUniversale paperbacks ;$v394 500 $aTrad. di Barbara Amici 504 $aCon riferimenti bibliografici 650 4$aCultura$xAspetti economici 700 1 $aAmici, Barbara 907 $a.b13275252$b18-07-18$c03-02-05 912 $a991000802929707536 945 $aLE016 338.437 BEN 01.01$g1$i2016000002966$lle016$on$pE11.00$q-$rn$so $t0$u0$v0$w0$x0$y.i14449365$z14-05-07 945 $aLE025 ECO 338.4 BEN02.01 2004$g1$i2025000095366$lle025$nLibro di testo prof.ssa Zuppetta a.a. 2015/2016$op$pE10.50$q-$rl$sc $t1$u10$v3$w10$x0$y.i14016126$z24-02-05 945 $aLE021 SOC24A18$g1$i2021000130465$lle021$nSalento$o-$pE0.00$q-$rl$s- $t0$u1$v0$w1$x0$y.i1408207x$z06-06-05 945 $aLE027 338.43 BEN01.01$g1$i2027000130962$lle027$o-$pE10.50$q-$rl$s- $t0$u4$v1$w4$x0$y.i14522111$z23-07-07 996 $aÉconomie de la culture$914954 997 $aUNISALENTO 998 $a(2)le016$a(2)le025$ale021$ale027$b03-02-05$cm$da $e-$fita$git $h2$i6 LEADER 02754nam 2200601Ia 450 001 9910830159203321 005 20230422045518.0 010 $a1-281-45029-4 010 $a9786611450298 010 $a0-470-38508-1 010 $a0-470-38486-7 035 $a(CKB)1000000000687204 035 $a(EBL)353508 035 $a(OCoLC)297685778 035 $a(SSID)ssj0000211444 035 $a(PQKBManifestationID)11197053 035 $a(PQKBTitleCode)TC0000211444 035 $a(PQKBWorkID)10291925 035 $a(PQKB)11442439 035 $a(MiAaPQ)EBC353508 035 $a(EXLCZ)991000000000687204 100 $a20010208d2000 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aNitrite curing of meat$b[electronic resource] $ethe N-nitrosamine problem and nitrite alternatives /$fby Ronald B. Pegg and Fereidoon Shahidi 210 $aTrumbull, Conn. $cFood & Nutrition Press$dc2000 215 $a1 online resource (280 p.) 225 1 $aPublications in food science and nutrition 300 $aDescription based upon print version of record. 311 $a0-917678-50-8 320 $aIncludes bibliographical references and index. 327 $aNITRITE CURING OF MEAT; CONTENTS; 1 . INTRODUCTION; 2 . HISTORY OF THE CURING PROCESS; 3 . THE COLOR OF MEAT; 4 . OXIDATIVE STABILITY OF MEAT LIPIDS; 5 . FLAVOR OF MEAT; 6 . MEAT MICROBIOLOGY; 7 . THE FATE OF NITRITE; 8 . POTENTIAL HEALTH CONCERNS ABOUT NITRITE; 9 . POSSIBLE SUBSTITUTES FOR NITRITE; GLOSSARY; INDEX 330 $aMeat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called ""nitrite problem"" surfaced because of the detection of N-nitrosam 410 0$aPublications in food science and nutrition. 606 $aNitrites$xAnalysis 606 $aNitrosoamines$xAnalysis 606 $aMeat$xPreservation 615 0$aNitrites$xAnalysis. 615 0$aNitrosoamines$xAnalysis. 615 0$aMeat$xPreservation. 676 $a664.926 700 $aPegg$b Ronald B$0880084 701 $aShahidi$b Fereidoon$f1951-$091660 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830159203321 996 $aNitrite curing of meat$91965149 997 $aUNINA