Microbiological quality of organically produced meat products

被引：0
|
作者：
Albert, T [1 ]
Gareis, M [1 ]
Kröckel, L [1 ]
机构：
[1] Bundesanstalt Fleischforsch, Inst Mikrobiol & Toxikol, D-95326 Kulmbach, Germany
来源：
FLEISCHWIRTSCHAFT | 2003年 / 83卷 / 11期
关键词：
organic meat products; spreadable raw fermented sausages; prepackaged sliced meat products; microbiological quality;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Actual knowledge about endogenic nitric oxide changed our negative assessment of this chemical compound. Here is given a summary of the different kinds of nitrogene oxides in our body, the laws in European countries for the addition of nitrite and nitrate for curing meat and the limits for nitrosamines in food and for other purposes.
引用
收藏
页码：147 / 150
页数：4
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