Efecto de la adición de ácido ascórbico en la degradación de nitratos y nitritos en mortadela

Efecto de la adición de ácido ascórbico en la degradación de nitratos y nitritos en mortadela

The aim of this research was to evaluate the effect of the addition of ascorbic acid to reduce the concentration of nitrites and nitrates in mortadella. Three formulations of mortadella were tested to which three different concentrations of ascorbic acid (0.25 g / kg, F2: 0.50 g / kg and 0.75 g F...

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Bibliographic Details
Main Authors: Ayala-Armijos, Humberto, García González, Carlos, Sánchez-Prado, Raquel, Jirón-Velez, Yiceth, Espinoza-Ramón, Washington
Format: Article
Language:English
Published: Universidad Estatal de Milagro 2016-09-01
Series:Ciencia UNEMI
Subjects:
ascorbic acid
spectrophotometry UV-Visible
mortadella
nitrites
nitrates
voltammetry
Online Access:http://ojs.unemi.edu.ec/index.php/cienciaunemi/article/view/238/305

Internet

http://ojs.unemi.edu.ec/index.php/cienciaunemi/article/view/238/305

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