Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi |
Autore | Pegg Ronald B |
Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2000 |
Descrizione fisica | 1 online resource (280 p.) |
Disciplina | 664.926 |
Altri autori (Persone) | ShahidiFereidoon <1951-> |
Collana | Publications in food science and nutrition |
Soggetto topico |
Nitrites - Analysis
Nitrosoamines - Analysis Meat - Preservation |
Soggetto genere / forma | Electronic books. |
ISBN |
1-281-45029-4
9786611450298 0-470-38508-1 0-470-38486-7 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | NITRITE 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 |
Record Nr. | UNINA-9910144383603321 |
Pegg Ronald B | ||
Trumbull, Conn., : Food & Nutrition Press, c2000 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi |
Autore | Pegg Ronald B |
Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2000 |
Descrizione fisica | 1 online resource (280 p.) |
Disciplina | 664.926 |
Altri autori (Persone) | ShahidiFereidoon <1951-> |
Collana | Publications in food science and nutrition |
Soggetto topico |
Nitrites - Analysis
Nitrosoamines - Analysis Meat - Preservation |
ISBN |
1-281-45029-4
9786611450298 0-470-38508-1 0-470-38486-7 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | NITRITE 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 |
Record Nr. | UNISA-996197281003316 |
Pegg Ronald B | ||
Trumbull, Conn., : Food & Nutrition Press, c2000 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. di Salerno | ||
|
Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi |
Autore | Pegg Ronald B |
Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2000 |
Descrizione fisica | 1 online resource (280 p.) |
Disciplina | 664.926 |
Altri autori (Persone) | ShahidiFereidoon <1951-> |
Collana | Publications in food science and nutrition |
Soggetto topico |
Nitrites - Analysis
Nitrosoamines - Analysis Meat - Preservation |
ISBN |
1-281-45029-4
9786611450298 0-470-38508-1 0-470-38486-7 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | NITRITE 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 |
Record Nr. | UNINA-9910830159203321 |
Pegg Ronald B | ||
Trumbull, Conn., : Food & Nutrition Press, c2000 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Nitrite curing of meat : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi |
Autore | Pegg Ronald B |
Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2000 |
Descrizione fisica | 1 online resource (280 p.) |
Disciplina | 664.926 |
Altri autori (Persone) | ShahidiFereidoon <1951-> |
Collana | Publications in food science and nutrition |
Soggetto topico |
Nitrites - Analysis
Nitrosoamines - Analysis Meat - Preservation |
ISBN |
1-281-45029-4
9786611450298 0-470-38508-1 0-470-38486-7 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | NITRITE 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 |
Record Nr. | UNINA-9910876855703321 |
Pegg Ronald B | ||
Trumbull, Conn., : Food & Nutrition Press, c2000 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|