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Hard Cover. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives. ISBN 0917678508 9780917678509 [GB]
ISBN10: 0917678508, ISBN13: 9780917678509, [publisher: John Wiley & Sons] Hardcover Provides a review of the desirable attributes, which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage - the presence of N-nitrosoamines. In addition, this book also provides solutions for the curing of meat without the. [Greven, Germany] [Publication Year: 2004]
Iowa State University Press 2/7/2005 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Iowa State University Press 2/7/2005 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Iowa State University Press, Date: 2004. Hardcover. New. 1st edition. 280 pages. 9.00x6.25x0.75 inches. 2004. Iowa State University Press ISBN 0917678508 9780917678509 [GB]
ISBN10: 0917678508, ISBN13: 9780917678509, [publisher: John Wiley & Sons] Hardcover Provides a review of the desirable attributes, which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage - the presence of N-nitrosoamines. In addition, this book also provides solutions for the curing of meat without the. [Greven, Germany] [Publication Year: 2004]
ISBN10: 0917678508, ISBN13: 9780917678509, [publisher: John Wiley and Sons Ltd, Hoboken] Hardcover First Edition Hardcover. Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrat ...
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When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
