Formation in vivo of volatile N-nitrosamines in man after ingestion of cooked bacon and spinach
- 1 February 1977
- journal article
- letter
- Published by Springer Nature in Nature
- Vol. 265 (5596) , 753-755
- https://doi.org/10.1038/265753a0
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- N -Nitroso Compounds: Detection in Ambient AirScience, 1976
- N-nitrosodimethylamine in airBulletin of Environmental Contamination and Toxicology, 1976
- A rapid method for the determination of sub-part per billion amounts of n-nitroso compounds in foodstuffsAnalytica Chimica Acta, 1975
- Trace analysis of volatile n-nitroso compounds by combined gas chromatography and thermal energy analysisJournal of Chromatography A, 1975
- N‐nitrosamines in foodsC R C Critical Reviews in Food Technology, 1975
- Formation of N-nitroso compounds: Chemistry, kinetics, and in vivo occurrenceToxicology and Applied Pharmacology, 1975
- Nitrosamines as Environmental CarcinogensNature, 1970