The effect of nitrite food preservatives added to se’i meat on the expression of wild-type p53 protein

• Main Authors: Apris A. Adu, -, I. Ketut Sudiana, -, Santi Martini, -
• Format: Article PeerReviewed
• Language: English; English; English
• Published: Walter de Gruyter GmbH 2020
• Subjects: R Medicine
• Online Access: https://repository.unair.ac.id/125137/1/16%20Article%20ALL%20the%20effect%20of%20nitrite.pdf; https://repository.unair.ac.id/125137/2/Bukti%20turnitin%2016%20The%20effect%20of%20nitrite%20food.pdf; https://repository.unair.ac.id/125137/3/16%20VALIDASI%20KADEP%20PER%20REVIEW.pdf; https://repository.unair.ac.id/125137/; https://www.degruyter.com/journal/key/chem/html?lang=en; https://doi.org/10.1515/chem-2020-0094
• Institution: Universitas Airlangga

This research was conducted using beef extracted from Kupang (se’i meat), Indonesia. Se’i meat is a locally found food where the preferred mode of preparation is smoking the beef with the preservation using nitrites. Nitrite can cause health-related problems such as cancer. This research was carried...