Further Studies on the Formation of Nitrosamines in Cured Pork Products Packaged in Elastic Rubber Nettings
- 30 April 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (3) , 731-734
- https://doi.org/10.1111/j.1365-2621.1988.tb08942.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Volatile nitrosamines in cured meats packaged in elastic rubber nettingsJournal of Agricultural and Food Chemistry, 1987
- N‐Nitrosothiazolidine in Cured Meat ProductsJournal of Food Science, 1983
- Formation of N-Nitroso Compounds in FoodsPublished by American Chemical Society (ACS) ,1981
- Nitrosamines in Malt and Malt BeveragesJournal of Food Science, 1981
- N-Nitrosodimethylamine in dried dairy productsFood and Cosmetics Toxicology, 1980
- Volatile nitrosamines in various cured meat products: effect of cooking and recent trendsJournal of Agricultural and Food Chemistry, 1979
- OCCURRENCE AND DETERMINATION OF N‐NITROSOPROLINE AND N‐NITROSOPYRROLIDINE IN CURED MEAT PRODUCTSJournal of Food Science, 1979
- Contamination of beer with trace quantities of N-nitrosodimethylamineFood and Cosmetics Toxicology, 1979
- Analysis of nonionic nonvolatile N-nitroso compounds in foodsJournal of Agricultural and Food Chemistry, 1976