Abstract:The use of food additive nitrite as curing agents is common in meat products, but their concentration in these products has raised the interest of researchers, because of the possible toxicity to humans. The aim of this study is to assess the nitrite concentration in meat products, which are highly used by all population groups in Kosovo. A total of 44 different meat products samples available on sale to the population, were assessed for residual nitrite using the spectrophotometric method that uses absorptio… Show more
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