The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic secondary amines, such as p-alkoxy-N-alkylaminobenzenes, in the curing mixtures or to treat the cured meat.
申请公布号
AU1817176(A)
申请公布日期
1978.04.06
申请号
AU19760018171
申请日期
1976.09.28
申请人
CANADA PACKERS LTD.
发明人
KEKHUSROO R. BHARUCHA;LEON J. RUBIN;CHARLES K. CROSS