浅析肉制品中亚硝酸钠的残留

doi:10.7506/rlyj1001-8123-200001014

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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.

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	Hu Junmei

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Hu Junmei. A Preliminary Discussion on the Residue of Sodium Nitrite in Meat Products[J]. Meat Research, 2000, 14(1): 36-36.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200001014 OR https://www.rlyj.net.cn/EN/Y2000/V14/I1/36

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