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NITRITE CURING OF MEAT The N-Nitrosamine Problem and Nitrite Alternatives

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NITRITE CURING OF MEAT
The N-Nitrosamine Problem and Nitrite Alternatives

RONALD B. PEGG, Ph.D.
Saskatchewan Food Product Innovation Program
Department of Applied Microbiology and Food Science
University of Saskatchewan, Saskatoon, SK, S7N 5A8
Canada
and

FEREIDOON SHAHIDI, Ph.D.
FACS, FCIC, FCIFST, FRSC
University Research Professor
Department of Biochemistry
Memorial University of Newfoundland
St. John's, NF, A1B 3x9
Canada

FOOD & NUTRITION PRESS, INC.
TRUMBULL, CONNEXTICUT 06611 USA

NITRITE CURING OF MEAT
The N-Nitrosamine Problem and
Nitrite Alternatives

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PUBLICATIONS IN
FOOD SCIENCE AND NUTRITION
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Books
NITRITE CURING O F MEAT: N-NITROSAMINE PROBLEM, R.B. Pegg & F . Shahidi
DICTIONARY OF FLAVORS, D.A. DeRovira
FOOD SAFETY: THE IMPLICATIONS OF CHANGE, J.J. Sheridan et al.
FOOD FOR HEALTH IN THE PACIFIC RIM, J.R. Whitaker et al.
DAIRY FOODS SAFETY: 1995-1996, A COMPENDIUM, E.H. Marth
OLIVE OIL, SECOND EDITION, A.K. Kiritsakis
MULTIVARIATE DATA ANALYSIS, G.B. Dijksterhuis
NUTRACEUTICALS: DESIGNER FOODS 111. P.A. Lachance
DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE, M.C. Gacula, Jr.
APPETITE FOR LIFE: AN AUTOBIOGRAPHY, S.A. Goldblith
HACCP: MICROBIOLOGICAL SAFETY OF MEAT, J.J. Sheridan et al.
OF MICROBES AND MOLECULES: FOOD TECHNOLOGY AT M.I.T., S.A. Goldblith
MEAT PRESERVATION, R.G. Cassens
S.C. PRESCOTT, PIONEER FOOD TECHNOLOGIST, S.A. Goldblith
FOOD CONCEPTS AND PRODUCTS: JUST-IN-TIME DEVELOPMENT, H .R. Moskowitz
MICROWAVE FOODS: NEW PRODUCT DEVELOPMENT, R.V. Decareau
DESIGN AND ANALYSIS OF SENSORY OPTIMIZATION, M.C. Gacula, Jr.
NUTRIENT ADDITIONS TO FOOD, J .C. Bauernfeind and P.A. Lachance
NITRITE-CURED MEAT, R.G. Cassens
POTENTIAL FOR NUTRITIONAL MODULATION OF AGING, D.K. Ingram et al.
CONTROLLED/MODIFIED ATMOSPHERE/VACUUM PACKAGING, A. L. Brody
NUTRITIONAL STATUS ASSESSMENT OF THE INDIVIDUAL, G.E. Livingston
QUALITY ASSURANCE OF FOODS, J.E. Stauffer
SCIENCE OF MEAT & MEAT PRODUCTS, 3RD ED., J.F. Price and B.S. Schweigert
ROLE OF CHEMISTRY IN PROCESSED FOODS, O.R. Fennema et al.
NEW DIRECTIONS FOR PRODUCT TESTING OF FOODS, H.R. Moskowitz
PRODUCT DEVELOPMENT & DIETARY GUIDELINES, G.E. Livingston. et al.
SHELF-LIFE DATING OF FOODS, T.P. Labuza
ANTINUTRIENTS AND NATURAL TOXICANTS IN FOOD, R.L. Ory
POSTHARVEST BIOLOGY AND BIOTECHNOLOGY, H.O. Hultin and M. Milner

Journals
JOURNAL OF FOOD LIPIDS, F. Shahidi
JOURNAL OF RAPID METHODS AND AUTOMATION IN MICROBIOLOGY,
D.Y.C. Fung and M.C. Goldschmidt
JOURNAL OF MUSCLE FOODS, N.G. Marriott and G.J. Fl...
NITRITE CURING
OF
MEAT
The N-Nitrosamine Problem and
Nitrite Alternatives
RONALD
B.
PEGG, Ph.D.
Saskatchewan Food Product Innovation Program
Department of Applied Microbiology and Food Science
University of Saskatchewan, Saskatoon,
SK,
S7N
5A8
Canada
and
FEREIDOON SHAHIDI, Ph.D.
FACS, FCIC, FCIFST, FRSC
University Research Professor
Department
of
Biochemistry
Memorial University of Newfoundland
St.
John's,
NF, A1B
3x9
Canada
FOOD
&
NUTRITION
PRESS,
INC.
TRUMBULL, CONNEXTICUT
06611
USA
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