Effect of different cooking treatments on the residual level of sulphites in shrimps
Sulphiting agents (or sulphites) are a class of food additives identified in Europe by codes E220-E228. Their addition in crustaceans is permitted with specific legal limits for avoiding the so-called “blackspot” that is a defect that compromises the marketability of these products. High levels of...
| الحاوية / القاعدة: | Italian Journal of Food Safety |
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| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
PAGEPress Publications
2022-09-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.pagepressjournals.org/index.php/ijfs/article/view/10029 |