 Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives
ISBN: 978-0-917678-50-9
Hardcover
268 pages
December 2004, Wiley-Blackwell
US $114.99
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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
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