INVESTIGATION OF SULFITES IN FRESH MINCEM EAT AND THEIR BY-PRODUCTS -METHODS OF ANALYSIS TO COMPARISON

Authors
AUGELLI R TANTILLO G BRIGANTI G
Citation
R. Augelli et al., INVESTIGATION OF SULFITES IN FRESH MINCEM EAT AND THEIR BY-PRODUCTS -METHODS OF ANALYSIS TO COMPARISON, Industrie alimentari, 33(331), 1994, pp. 1099-1102
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
33
Issue
331
Year of publication
1994
Pages
1099 - 1102
Database
ISI
SICI code
0019-901X(1994)33:331<1099:IOSIFM>2.0.ZU;2-O
Abstract
Minced meats and their by-products, because of their liability to dete rioration, are an alimentary product to which unconsented substances, like sulphites, are often added to maintain the same qualitative and m icrobiological characteristics. The AA examined the incidence of the p henomenon in Bari and compared some procedures of qualitative and quan titative detect:ion valuing their sensibility.