Investigation on the Contents of Nε-carboxymethyllysine, Nε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market
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DOI: 10.3390/foods12040724
Abstract: Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing. In this study, the contents of… read more here.
Keywords: sausages chinese; fermented sausages; commercial sausages; cooked sausages ... See more keywords