Environmental N-nitroso compounds: Implications for public health
- 31 March 1975
- journal article
- review article
- Published by Elsevier in Toxicology and Applied Pharmacology
- Vol. 31 (3) , 375-383
- https://doi.org/10.1016/0041-008x(75)90259-8
Abstract
No abstract availableKeywords
This publication has 36 references indexed in Scilit:
- Factors influencing the rate of formation of nitrosomorpholine from morpholine and nitrite. II. Rate enhancement in frozen solutionJournal of Agricultural and Food Chemistry, 1973
- NATURAL INHIBITORS OF NITROSATION REACTIONS: THE CONCEPT OF AVAILABLE NITRITEJournal of Food Science, 1973
- Potential precursors of N-nitrosopyrrolidine in bacon and other fried foodsJournal of Agricultural and Food Chemistry, 1973
- Factors influencing the rate of formation of nitrosomorpholine from morpholine and nitrite. Acceleration by thiocyanate and other anionsJournal of Agricultural and Food Chemistry, 1973
- Microbial Formation of Nitrosamines In VitroApplied Microbiology, 1973
- Non-enzymic in vitro formation of nitrosamines by bacteria isolated from meat productsCanadian Journal of Microbiology, 1972
- The catalysis of nitrosation by thiocyanate from salivaFood and Cosmetics Toxicology, 1971
- Environmental Nitroso Compounds: Reaction of Nitrite with Creatine and CreatinineScience, 1971
- Cancer of the Oesophagus in AfricaBritish Journal of Cancer, 1971
- Erzeugung von Karzinomen der Speiseröhre durch unsymmetrische NitrosamineThe Science of Nature, 1963