Spectrophotometric determination of nitrite content in processed chicken products

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dc.contributor.authorSomarathne,W. R. P
dc.contributor.authorChilki, K. K. D
dc.contributor.authorJayatissa,R. M. K. P
dc.contributor.authorNishadya,S. M. S
dc.contributor.authorAnuththara, G. V. D
dc.contributor.authorIllangakoon,M. S. A
dc.contributor.authorSomapala,E. G
dc.contributor.authorUdawatte,C. S
dc.date.accessioned2025-02-23T06:33:41Z
dc.date.available2025-02-23T06:33:41Z
dc.date.issued2019-05
dc.descriptionTechnical Sessions : A - 15 Page 25
dc.description.abstractNitrites are used as preservatives in processed meat. Although they are beneficial and safe at permitted levels, they can be carcinogenic when used in excess. Large doses of nitrites can also lead to a condition known as methemoglobinemia. The aim of this study is to determine whether the nitrite content in four locally available brands of processed chicken products are within the permitted levels.
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/297
dc.language.isoen
dc.publisherInstitute of Chemistry Ceylon
dc.relation.ispartofseries36; 2
dc.subjectProcessed chicken
dc.subjectGriess Assay
dc.subjectNitrite
dc.titleSpectrophotometric determination of nitrite content in processed chicken products
dc.typeArticle

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