Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite AlternativesISBN: 978-0-917678-50-9
Hardcover
280 pages
December 2004, Wiley-Blackwell
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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1. Introduction.
2. History of the Curing Process.
3. The Color of Meat.
4. Oxidative Stability of Meat Lipids.
5. Flavor of Meat.
6. Meat Microbiology.
7. The Fate of Nitrite.
8. Potential Health Hazards of Nitrite.
9. Possible Substitutes for Nitrite.
Glossary.
Index