ShareEffect of carbohydrate cryoprotecting agents on the formation of N-nitrosodimethylamine in surimi-meat frankfurters.
Author(s) : PENSABENE J. W., FIDDLER W.
Type of article: Article
Summary
Effect of sucrose, sorbitol, fructose and polydextrose on the formation of N-nitrosodimethylamine in a liquid model system, a meat-and-fish, as well as a fish-and-meat-based frankfurter model system.
Details
- Original title: Effect of carbohydrate cryoprotecting agents on the formation of N-nitrosodimethylamine in surimi-meat frankfurters.
- Record ID : 1994-3597
- Languages: English
- Source: J. Food Saf. - vol. 13 - n. 2
- Publication date: 1993
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Glucide; Cryoprotectant; Meat; Surimi; Sausage; Chemical property; Meat product; Fish; Additive
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