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245 10$aSigismondo Castromediano e i suoi tempi :$bin occasione dell'VIII anniversario della sua morte /$cPietro Palumbo
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101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aNitrite curing of meat $ethe N-nitrosamine problem and nitrite alternatives /$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   $aDescription based upon print version of record.
311 08$a9780917678509 
311 08$a0917678508 
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
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996   $aNitrite curing of meat$91965149
997   $aUNINA