Model System Studies on N-Nitrosamine Formation in Cured Meats: The Effect of Curing Solution Ingredients
- 1 July 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (4) , 996-998
- https://doi.org/10.1111/j.1365-2621.1981.tb02975.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Effect of sodium nitrite concentration on the formation of nitrosopyrrolidine and dimethylnitrosamine in fried baconJournal of Agricultural and Food Chemistry, 1974
- USE OF SODIUM ASCORBATE OR ERYTHORBATE TO INHIBIT FORMATION OF N‐NITROSODIMETHYLAMINE IN FRANKFURTERSJournal of Food Science, 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
- Automated analysis for nitrate by hydrazine reductionWater Research, 1967