Nitrosamine Formation in Processed Hams as Related to Reformulated Elastic Rubber Netting
- 1 March 1998
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 63 (2) , 276-278
- https://doi.org/10.1111/j.1365-2621.1998.tb15725.x
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
- INVESTIGATIONS ON NITROSAMINE REDUCTION IN BONELESS HAMS PROCESSED IN ELASTIC RUBBER NETTINGSJournal of Muscle Foods, 1996
- Cytochrome P450 metabolic dealkylation of nine N-nitrosodialkylamines by human liver microsomesCarcinogenesis: Integrative Cancer Research, 1996
- N-Nitrosodibutylamine and other Volatile Nitrosamines in Cured Meat Packaged in Rubber NettingsJournal of Food Science, 1993
- Assay‐specific genotoxicity of N‐nitrosodibenzylamine to the rat liver in vivoEnvironmental and Molecular Mutagenesis, 1990
- Further Studies on the Formation of Nitrosamines in Cured Pork Products Packaged in Elastic Rubber NettingsJournal of Food Science, 1988
- Volatile nitrosamines in cured meats packaged in elastic rubber nettingsJournal of Agricultural and Food Chemistry, 1987
- Reduction of Human Exposure to Environmental N-Nitroso CompoundsPublished by American Chemical Society (ACS) ,1981
- Comparative carcinogenesis by some aliphatic nitrosamines in Fischer ratsCancer Letters, 1981
- The mutagenicity of 45 nitrosamines in Salmonella typhimuriumTeratogenesis, Carcinogenesis, and Mutagenesis, 1981
- Carcinogenicity of 4—hydroxybutyl-butylnitrosamine in Syrian hamstersCancer Letters, 1975