title: The contents of nitrates (III) and (V), added polyphosphates and total levels of phosphorus, calcium, magnesium, iron and zinc in some cured meat products.
abstract: The aim of the study was to determine the contents of nitrates (III) and (V), the originally added and total phosphorus as well as levels of calcium, magnesium, iron and zinc in selected Polish cured poultry and pork products. Also, the degree to which such products satisfy recommended dietary requirements for the above minerals in adults was assessed.
authors.affiliation: Department of Bromatology, Faculty of Pharmacy, Medical University of Warsaw, 02-097 Warszawa, ul. Banacha 1. bromatos@amwaw.edu.pl
authors.forename: Dorota
authors.initials: D
authors.lastname: Skrajnowska
authors.forename: Grazyna
authors.initials: G
authors.lastname: Pokorska-Lis
authors.forename: Regina
authors.initials: R
authors.lastname: Oledzka
mesh_terms: D002118:Calcium / Q000032:analysis*; D005520:Food Preservatives / Q000032:analysis*; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D009566:Nitrates / Q000032:analysis*; D010758:Phosphorus / Q000032:analysis*; D011044:Poland; D011122:Polyphosphates / Q000032:analysis*; D011202:Poultry Products / Q000032:analysis*; D015032:Zinc / Q000032:analysis*
chemical_list: D005520:Food Preservatives; D009566:Nitrates; D011122:Polyphosphates; D010758:Phosphorus; D015032:Zinc; D002118:Calcium