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Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi
| 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
| 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
| 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 [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi
| 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-9910841895303321 |
|
Pegg Ronald B
|
||
| Trumbull, Conn., : Food & Nutrition Press, c2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
