Open AccessThe Effect of Boiling Time on the Concentration of Nitrite in Sausages
Author(s) -
Dinna Rakhmina,
Badar Ruddin,
Anny Thuraidah
Publication year - 2020
Publication title -
indian journal of forensic medicine and toxicology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.115
H-Index - 20
eISSN - 0973-9130
pISSN - 0973-9122
DOI - 10.37506/ijfmt.v14i3.10554
Subject(s) - nitrite , boiling , chemistry , food science , nitrate , preservative , distilled water , curing (chemistry) , methemoglobin , sodium nitrite , chromatography , hemoglobin , biochemistry , polymer chemistry , organic chemistry