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Nitrosamines are known to be powerful DNA-damaging chemicals, yet at present there's no clear evidence that the nitrites in cured meats increase the risk of developing cancer.
Still, it's probably prudent to eat cured meats in moderation and cook them gently.
The flavors of ground meats, cured meats, and cooked meats deteriorate even faster.
The pigments in cooked and cured meats.
(An exception to this rule is cured meats like bacon, which get so dry when cooked that they can brown.)
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