This article analyzes the functions and harms of adding nitrite to the meat products. The methods of reducing and substituting nitrite in food are also been discussed.
2
目的了解不同加工方法及加工后存放时间对蔬菜亚硝酸盐含量影响的规律，为减少亚硝酸盐危害提供依据。
Objective to understand the effect of different processing methods and storage time on the nitrite amount in vegetable.
3
本文从亚硝酸盐的来源、危害和控制几个方面论述，通过对亚硝酸盐相关知识的介绍加强人们对其危害的认识。
This paper discusses nitrite from three aspects, that is, its source, hazards and control. And relevant knowledge of nitrite is introduced to raise people's awareness of its hazards.
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