Nitrites and nitrates replacement from meat processed products (Cooked and Dried products)
Due date: 21st June 2021.
The main issue is to identify a possible new chemical solution or/and a new process for substitution of the nitrites and nitrates used as curing agents in the meat product and processes (mainly added as mineral) by natural substitutes others than plant extracts source/rich in nitrates (as celery or other green vegetables (swiss chard)).
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