Nitrose-Amine Compounds In Some Local And Import Meat Products

the level of nitrite and gross chemical comosition of some market samples of sausages, luncheon and bastirm. Nitrosamines levels in some locally produced meat products. influence of ascorbyl palmitat dose on the nitrosamine level of local meat products. the effect of nitrate dose on the color, flavor, micro--bial load as well as protein degradatio, lipids oxidation and storage life of prepared sausages.