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Effect of storage and culinary process on nitrate and nitrite contamination of boiled potatoes



Effect of storage and culinary process on nitrate and nitrite contamination of boiled potatoes



Hygiene and Nutrition in Foodservice and Catering 1(2): 101-109



Nitrate and nitrite content were estimated for Sokol variety of potato from the Potato Research Institute and in potatoes available for sale in Warsaw, Poland. Effects of peeling, cooking and warm-holding methods were evaluated. 7 cooking methods were assessed: 'wet' using tap or redistilled water and 'dry' using microwave and pressure cooker. The biggest nitrate losses occurred during storage period 35%, peeling 40% and cooking 20% with 'wet' methods.

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Accession: 002604914

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