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The effect of ascorbic acid, storage period and packaging material on the formation of volatile N-nitrosamine in sausages

Sena Özbay, Ufuk Tansel Şireli

2021Journal of Food Science and Technology19 citationsDOIOpen Access PDF

Topics & Concepts

Ascorbic acidFood scienceChemistryNitrosamineOrganic chemistryCarcinogenMeat and Animal Product QualityPolyamine Metabolism and ApplicationsDye analysis and toxicity
The effect of ascorbic acid, storage period and packaging material on the formation of volatile N-nitrosamine in sausages | Litcius