Abstract：The standard for the dosage and residual level of nitrite in processed meat production is clarified. Factors affecting the residual level of nitrite are also discussed in detail.
胡军梅. 浅析肉制品中亚硝酸钠的残留[J]. 肉类研究, 2000, 14(1): 36-36 https://doi.org/10.7506/rlyj1001-8123-200001014
Hu Junmei. A Preliminary Discussion on the Residue of Sodium Nitrite in Meat Products. Meat Research, 2000, 14(1): 36-36 https://doi.org/10.7506/rlyj1001-8123-200001014
2000, Vol. 14 
