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PHYTOCHEMICALS TO REDUCE NITRITE IN MEAT PRODUCTS (PHYTOME)

Start date: Dec 1, 2012, End date: Nov 30, 2015,

Trend analyses indicate that the consumption of meat products in most EU countries is stagnating, with the exception of the market segment ‘light and healthy’. However, consumer perception is increasingly influenced by messages in the media that consumption of nitrite preserved meat products contributes to human cancer risk. Therefore, the aim of the PHYTOME project is to develop new meat processi ...
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