As regards the formation of nitrosamines in processed meat products, the Danish Ministry of Food, Agriculture and Fisheries provided summary report on the presence of N-nitrosamines in processed meat products, prepared by the DTU National Food Institute, which concludes that low levels of nitrosamines are best achieved by using as little nitrite as possible and to use it in combination with erythorbic acid, ascorbic acid or ascorbate as this would prevent the possible formation of nitrosamines.
Цирковирус по прасетата тип # ORF# белтък КарбомерEurLex-2 EurLex-2