In addition, many deep-fried food preservative and color to the need for joining forces nitrates, excessive consumption, may also be carcinogenic.

另外，很多油炸食物为了防腐和显色的需要加入亚硝酸盐，过量食用，也会有致癌的可能。

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Using chilled beef as materials, the effects of preservative film, bacteria and light on color change of chilled beef were studied.

以冷鲜牛肉为原料，研究了保鲜膜、细菌和光照对肉色变化的影响。

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