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Effect of added doses of sodium nitrite and nitrate on the concentration of nitrosation products, nitrosothiols and nitrosamines, in dry-cured fermented sausages. The level of nitrosothiols (in white) and nitrosamines (in grey) are expressed in ppm Values are mean ± SEM of 6 independent determinations. Values without common superscripts, a for nitrosothiols and x for nitrosamines, differ significantly (p < 0.01). ND = not detected.
