Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of bacon
- 1 January 1976
- journal article
- research article
- Published by Elsevier in Food and Cosmetics Toxicology
- Vol. 14 (3) , 167-170
- https://doi.org/10.1016/s0015-6264(76)80417-8
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitateJournal of Agricultural and Food Chemistry, 1976
- Effect of additives on the formation of nitrosamines in meat curing mixtures containing spices and nitriteJournal of Agricultural and Food Chemistry, 1974
- Effect of sodium nitrite concentration on the formation of nitrosopyrrolidine and dimethylnitrosamine in fried baconJournal of Agricultural and Food Chemistry, 1974
- EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACONJournal of Food Science, 1974
- Nitrosopyrrolidine and Dimethylnitrosamine in BaconNature, 1973
- Dimethylnitrosamine in frankfurtersFood and Cosmetics Toxicology, 1972
- The evidence for the presence of dimethylnitrosamine in meat productsFood and Cosmetics Toxicology, 1972
- Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg LevelNature, 1972
- Organotrope carcinogene Wirkungen bei 65 verschiedenen N-Nitroso-Verbindungen an BD-RattenZeitschrift für Krebsforschung und Klinische Onkologie, 1967
- The Production of Malignant Primary Hepatic Tumours in the Rat by Feeding DimethylnitrosamineBritish Journal of Cancer, 1956