African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Estimation of nitrite level and effect of processing on residual nitrite level in sausages marketed in Dharan, Nepal

Niraj Paudel
  • Niraj Paudel
  • Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan, Nepal.
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Dinesh Subedi
  • Dinesh Subedi
  • Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan, Nepal.
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Shraddha Khanal
  • Shraddha Khanal
  • Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan, Nepal.
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Dev Raj Acharya
  • Dev Raj Acharya
  • Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan, Nepal.
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Sajal Bhattarai
  • Sajal Bhattarai
  • Central Campus Technology, Institute of Science and Technology, Tribhuvan University, Dharan, Nepal.
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  •  Received: 01 December 2020
  •  Accepted: 12 February 2021
  •  Published: 28 February 2021

How to cite this article

APA /
Paudel, N., Subedi, D., Khanal, S., Acharya, D. R., & Bhattarai, S. (2021). Estimation of nitrite level and effect of processing on residual nitrite level in sausages marketed in Dharan, Nepal. African Journal of Food Science, 15(2), 67-71.
Chicago /
Niraj Paudel, Dinesh Subedi, Shraddha Khanal, Dev Raj Acharya and Sajal Bhattarai  . "Estimation of nitrite level and effect of processing on residual nitrite level in sausages marketed in Dharan, Nepal." African Journal of Food Science 15, no. 2 (2021): 67-71.
MLA /
Niraj Paudel, et al. "Estimation of nitrite level and effect of processing on residual nitrite level in sausages marketed in Dharan, Nepal." African Journal of Food Science 15.2 (2021): 67-71.
DOI /
https://doi.org/10.5897/AJFS2020.2068
URL /
https://ftp.academicjournals.org/journal/AJFS/article-abstract/360077466177

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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