Nitrates, nitrites, and oxalates in products of spinach and New Zealand spinach : Effect of technological measures and storage time on the level of nitrates, nitrites, and oxalates in frozen and canned products of spinach and New Zealand spinach
- Author
- JAWORSKA, Grazyna1
[1] Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland - Source
Food chemistry. 2005, Vol 93, Num 3, pp 395-401, 7 p ; ref : 25 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Canned product Frozen product New Zealand spinach Nitrate Nitrite Oxalate Spinach
- Keyword (fr)
- Conservation aliment Entreposage Epinard Nitrate Nitrite Oxalate Produit congelé Produit conserve Spinacia oleracea Tetragonia expansa Aizoaceae Angiospermae Chenopodiaceae Dicotyledones Légume Spermatophyta
- Keyword (en)
- Food preservation Warehousing Spinach Nitrates Nitrites Oxalate Frozen product Canned product Spinacia oleracea Tetragonia expansa Aizoaceae Angiospermae Chenopodiaceae Dicotyledones Vegetables Spermatophyta
- Keyword (es)
- Conservación alimento Almacenamiento Espinaca Nitrato Nitrito Oxalato Producto congelado Producto enlatado Spinacia oleracea Tetragonia expansa Aizoaceae Angiospermae Chenopodiaceae Dicotyledones Hortalizas Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16858782
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2004.09.035 
https://dx.doi.org/10.1016/j.foodchem.2004.09.035
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