Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians
- Author
- HSU, James1 ; ARCOT, Jayashree1 ; LEE, N. Alice1
[1] Food Science and Technology, School of Chemical Sciences and Engineering, University of New South Wales, Sydney, NSW 2052, Australia - Source
Food chemistry. 2009, Vol 115, Num 1, pp 334-339, 6 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Anions Carcinogen Cured meat Extraction Matrix interference Nitrates Nitrites Tetrabutylammonium phosphate
- Keyword (fr)
- Analyse quantitative Anion Carcinogène Extraction Interférence Légume Nitrate Nitrite Phosphate Viande salée Produit carné
- Keyword (en)
- Quantitative analysis Anions Carcinogen Extraction Interference Vegetables Nitrates Nitrites Phosphates Cured meat Meat product
- Keyword (es)
- Análisis cuantitativo Anión Carcinógeno Extracción Interferencia Hortalizas Nitrato Nitrito Fosfato Carne salada Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- 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
- 21274540
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.2008.11.081 
https://dx.doi.org/10.1016/j.foodchem.2008.11.081
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