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Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – The impact of adding nitrite and spinach (Spinacia oleracea L.)

Published 23.02.2023

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Publication details

Journal : Food Research International , vol. 166 , p. 10 , Thursday 23. February 2023

Publisher : Elsevier

International Standard Numbers :
Printed : 0963-9969
Electronic : 1873-7145

Publication type : Academic article

Contributors : Niklas, Agnieszka A.; Borge, Grethe Iren Andersen; Rødbotten, Rune; Berget, Ingunn; Müller, Mette Helen Bjørge; Herrmann, Susan S.; Granby, Kit; Kirkhus, Bente

Links :
DOI : doi.org/10.1016/j.foodres.2023...

Research areas

Raw material knowledge

Diet and health

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Grethe Iren Andersen Borge

Grethe Iren Andersen Borge

Senior Scientist

Rune Rødbotten

Rune Rødbotten

Scientist

Ingunn Berget

Ingunn Berget

Scientist

Bente Kirkhus

Bente Kirkhus

Senior Scientist

Topics associated with the publication

Meat

Vegetables

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