An improved procedure for the determination of volatile N-nitrosamines in bacon grease by using the mineral oil distillation-thermal energy analyzer method
- 1 November 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (6) , 1262-1264
- https://doi.org/10.1021/jf60232a052
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACONJournal of Food Science, 1980
- A simple screening method for determination of volatile nitrosamines in fried bacon rasher and cook-out fatJournal of Agricultural and Food Chemistry, 1979
- Determination of volatile N-nitrosamines in bacon cook-out fat by nitrite release and thin-layer chromatography of fluorescent amine derivativesJournal of Agricultural and Food Chemistry, 1978