摘要
在香肠中添加一定量的葡萄糖、VitC ,定期测定香肠中亚硝酸盐的残留量 ,研究其对亚硝酸盐残留量的影响。结果表明 :葡萄糖、VitC除具有辅助发色作用外 ,还能大大降低亚硝酸盐的残留量。
The influence of Glucose and VitaminC on the residue of Nitrite in Sausage was studied Results showed that Glucose and VitaminC not only increased the color density of sausage, but also decreased the residue of Nitrite.
出处
《四川畜牧兽医学院学报》
2000年第3期36-38,共3页
Journal of Sichuan Institute of Animal Husbandry and Veterinary Medicine
