Teores de nitratos e nitritos em conservas de carne comercializadas em londrina (PR)
DOI:
https://doi.org/10.5433/1679-0375.1989v10n4p235Keywords:
Preserved meat, Nitrate, Nitrite.Abstract
Nitrates and nitrites in 99 samples of preserved meat commercialized in Londrina (Brazilj were measured by Follett and Rate liff´s method. If was shown that the samples of mortadella, sausage and canned pates had nitrate and nitrite levels according to current legislation. One sample of salami gave a value of more than 500 p.p.m of nitrate. For 3 samples of ham and the greater number of pates in plastic packing, the levels of nitrite were higher than the legal limits.
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