I. Different antioxidants and processes to reduce the contents of N-nitros-amines in Chinese sausage and bacon ⅡEffects of chelating agents on the quality of mechanically deboned chicken meat
碩士 === 東海大學 === 食品科學系 === 83 === Results of the N-nitrosamine analyses by GC- FTD indicated that NPYR is the major N-nitrosamine found in samples. The NPYR contents of commercial sausages and bacons are about trace∼45 ppb and trace∼40ppb respectively. I...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/43636923735911816596 |