Additives in deli meats

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Additives in deli meats

Additives in deli meats

Doucet, chemical engineer, representative of UFCS-UROC (Union Féminine Civique et Sociale et Union Féminine Civique et Union Féminine Civique et Union Régionale des associations de Consommateurs Sociale) explains why nitrites were added to the deli. She explains how before, the deli was prepared. It evokes the dangers of nitrites on the consequences in children. In front of her, Mr Delage, the director of the federation of agro-food industries recalls the role of nitrites in deli meats (especially against the deadly risk of botulism)

durée

02

 

min

 

00

 

sec

Publication date : 21 November 1979

Reference:
R21013690
Credits:
Producteur: France Régions 3 Montpellier   -  
Origin:
The Region Now   -   Producteur: France Régions 3 Montpellier
Licence:
Turnkey

Reference:R21013690

Licence:
Turnkey
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editorial use
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