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Diego Centonze

Diego is a research scientist at the Università degli Studi di Foggia.

Determination Of Sulphiting Agents In Raw And Processed Meat

The “sulphiting agents” are a class of compounds releases SO2 in food; consequently, they are widely used in the food industry as preservatives. Regarding meats and meat products, the legislation restricts the use of sulphiting agents. These restrictions are due […]