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《Anhui Journal of Preventive Medicine》 2004-04
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Effect of Processing Methods and Storage Time on Nitrite Amount in Vegetable

LIANG Bin (Huaina Sanitation and Anti-epidemic Station, Huainan, Anhui, 232001, China)  
Objective To understand the effect of different processing methods and storage time on the nitrite amount in vegetable. Methods The nitrite amount in vegetable was detected and analyzed. Results The nitrite amount decrease in order in salty, rape and fried celery. There were significant differences among them (P0.01). Under the same condition, the difference of nitrite amount in green vegetable was not obvious (P0.05). There were no significant difference of nitrite amount between the two fried vegetable at room temperature (14℃) and refrigerator temperature (4℃) (P0.05). In addition, the nitrite amount was affected by reservation time. Conclusions The cooking methods and eating custom should be improved so as to make the human body more healthy.
【CateGory Index】: R155.5
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Chinese Journal Full-text Database 7 Hits
1 HUANG Xuguang;YANG Qin;Department of Chemistry & Environmental Science,Minnan Normal University;Fujian Provinicial Key Laboratory of Modern Analytical Science and Separation Technology,Minnan Normal University;;Effect of Different Pickled Condition on the Content of Nitrate and Nitrite in Cabbage[J];湖北民族学院学报(自然科学版);2015-02
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