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Potassium nitrate and nitrosamine formation

 

作者: LintasClaudia,   IbbaPaola,   CundariEnrico,   De SienaEduardo,   SchiesserAlmaP.,   BonifortiLuigi,   MassiOsvaldo,  

 

期刊: Nutrition and Cancer  （Taylor Available online 1983）
卷期: Volume 5, issue 3-4  

页码: 137-145

 

ISSN:0163-5581

 

年代: 1983

 

DOI:10.1080/01635588309513790

 

出版商: Taylor&Francis Group

 

数据来源: Taylor

 

摘要:

AbstractThe influence of potassium nitrate on the formation of nitrosamines in salami was studied. Samples of salami were prepared, with and without the addition of potassium nitrate. Under the conditions of the experiment, potassium nitrate did not represent a source of either nitrite or nitrosamines. Independently of the presence of potassium nitrate in the sample formulation, thegrowth of bacterial flora reached a maximum in the first 20 days of the ripening process.

 

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