Volatile nitrosamines in various cured meat products: effect of cooking and recent trends
- 1 November 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 27 (6) , 1354-1357
- https://doi.org/10.1021/jf60226a052
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Inhibition of formation of volatile nitrosamines in fried bacon by the use of cure-solubilized .alpha.-tocopherolJournal of Agricultural and Food Chemistry, 1978
- An examination of some foodstuffs for the presence of volatile nitrosaminesJournal of the Science of Food and Agriculture, 1977
- Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitateJournal of Agricultural and Food Chemistry, 1976
- Description of the thermal energy analyzer (TEA) for trace determination of volatile and nonvolatile N-nitroso compoundsAnalytical Chemistry, 1975