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. 2021 Apr 14;10(4):852. doi: 10.3390/foods10040852

Figure 2.

Figure 2

Effect of added doses of sodium nitrite and nitrate on the concentration of residual nitrite and residual nitrate in the cured and dry-cured fermented sausages. The rates of residual nitrite (in white) and residual nitrate (in grey) are expressed in ppm. Values are mean ± SEM of 6 independent determinations. Values without common superscripts, a, b, c for nitrite and x, y, z for nitrate, differ significantly (p < 0.01).