Reduction of nitrate and nitrite in vegetable juices prior to lactic acid fermentation

J. Emig Institute of Food Technology, Hohenheim University, Garbenstr. 25, Stuttgart 70, 7000, FRG

C. Meisel Institute of Food Technology, Hohenheim University, Garbenstr. 25, Stuttgart 70, 7000, FRG

G. Wolf Institute of Food Technology, Hohenheim University, Garbenstr. 25, Stuttgart 70, 7000, FRG

K. Gierschner Institute of Food Technology, Hohenheim University, Garbenstr. 25, Stuttgart 70, 7000, FRG

W.P. Hammes Institute of Food Technology, Hohenheim University, Garbenstr. 25, Stuttgart 70, 7000, FRG

References

Frunzke , K. and Zumft , W.G. 1984 . Rapid, single sample analysis of H2 O2 N2 NO, CO, N2O and CO2 by isothermal gas chromatography: application to the study of bacterial denitrification . J. Chromatogr. , 299 : 477 – 483 .
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Kicherer, M. 1988 Personal communication.
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Meisel , C. 1989 . Mikrobiologische Aspekte der Entwicklung von nitratreduzierenden Starterkulturen für die Herstellung von Rohwurst und Rohschinken , Universität Hohenheim . Dissertation
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