题目：
在肉制品中添加亚硝酸盐或硝酸盐是食品制造者常采用的措施之一，肉制品中亚硝酸钠的残留量不得超过（）。
A.0.01g／kg
B.0.02g／kg
C.0.03g／kg
D.0.04g／kg
E.0.05g／kg
答案：
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