Table 2.
Concentration in equivalent mM of total NO added in dry-cured fermented sausages.
| 0 NO2/NO3 | 80 NO2/NO3 | 200 NO3 | 120 NO2/NO3 | |
|---|---|---|---|---|
| Dose NaNO2 (ppm) | 0 | 80 | 0 | 120 |
| Dose NaNO3 (ppm) | 0 | 80 | 200 | 120 |
| Concentration of total NO added (mM) | 0 | 3 | 3.2 | 4.5 |
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.