TY  - JOUR
AU  - Fernández Hospital, Xavier
AU  - Fernández Álvarez, Manuela
AU  - Morales Gómez, Paloma
AU  - Alba Rubio, Claudio
AU  - Haza Duaso, Ana Isabel
AU  - Hierro Paredes, Eva
PY  - 2024
DO  - 10.1016/j.heliyon.2024.e37487
UR  - https://hdl.handle.net/20.500.14352/108209
T2  - Heliyon
AB  - Spanish commercial dry fermented sausages and dry hams, manufactured with and without nitrate and/or nitrite have been screened for volatile N-nitrosamine (VNA) content. VNAs have been also quantified in experimental fermented sausages prepared with...
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Cured meats
KW  - Dry sausages
KW  - Dry ham
KW  - NDEA
KW  - NPYR
KW  - NPIP
KW  - NDBA
KW  - NDPhA
TI  - Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite
TY  - journal article
VL  - 10
ER  -