Solide Phase Microextraction
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1. Determinação de nitrosaminas volateis em salsichas "hot dog". / Determination of volatile nitromines in hot-dog sausage.
During the curing process, nitrite and nitrate are the principal ingridients udes for curing. They confer and colored color characteristic of the cured meat as sausage, and act as antioxidants and antimicrobial, comtrolling the growth of Clostridium botulinum. The most important toxic effect of the presence of nitrate and nitrite is the formation of nitrosam
Publicado em: 2006