Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite

  1. Hospital, X.F.
  2. Fernández, M.
  3. Morales, P.
  4. Alba, C.
  5. Haza, A.I.
  6. Hierro, E.
Zeitschrift:
Heliyon

ISSN: 2405-8440

Datum der Publikation: 2024

Ausgabe: 10

Nummer: 17

Art: Artikel

DOI: 10.1016/J.HELIYON.2024.E37487 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus