POLYAMINE CONTENT IN FRESH AND PROCESSED PORK
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 515-523
- https://doi.org/10.1111/j.1365-2621.1979.tb03824.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Determination of amines in fresh and processed porkJournal of Agricultural and Food Chemistry, 1975
- Identification of .gamma.-butenyl-(.beta.-propenyl)nitrosamine, the principal volatile nitrosamine formed in the nitrosation of spermidine or spermineJournal of Agricultural and Food Chemistry, 1975
- Effects of processing on the amine content of pork belliesJournal of Agricultural and Food Chemistry, 1974
- Potential precursors of N-nitrosopyrrolidine in bacon and other fried foodsJournal of Agricultural and Food Chemistry, 1973
- Nitrosamines as Environmental CarcinogensNature, 1970