Assertion: potassium nitrate's effect | /r/HasProperty | li et al.
Facets:
Source sentences:
text: The effects of different cooking methods: boiling (90°C, 30 min in water), pan frying (150°C, 5 min without oil), deep frying (150°C, 10 min in soybean oil) and microwaving (89°C surface temperature, 4 min‐700 W) on the contents, N ‐nitrosamines (NAs), biogenic amines and residual nitrites, in dry‐cured sausage were investigated (Li et al., 2012 ).