Markowska A, Kotkowska A, Furmanek W, Gackowska L, Siwek B, Kacprzak-Strzałkowska E, Błońska A
Centralnego Ośrodka Badawczo-Rozwojowego Przemysłu Gastronomicznego i Artykułów Spozywczych, Centralne Laboratorium Jakości Lodzi.
Rocz Panstw Zakl Hig. 1995;46(4):349-55.
The levels of nitrates and nitrites were determined in fresh vegetables and the same products subjected to culinary processing such as boiling. Nitrates were reduced on a cadmium column to nitrites, where upon they were determined colorimetrically using sulfanilic acid and N-1-naphthyl-ethylenediamine. Thermal processing of these vegetables reduced the level of nitrates by about 50% and the nitrites loss reached even 100%.
