EFFECT OF STORAGE ON THE CONCENTRATION OF PROLINE AND OTHER FREE AMINO ACIDS IN PORK BELLIES
- 1 July 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (4) , 879-881
- https://doi.org/10.1111/j.1365-2621.1976.tb00743_41_4.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- FORMATION OF N‐NITROSOPYRROLIDINE FROM PROLINE AND COLLAGENJournal of Food Science, 1975
- ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACONJournal of Food Science, 1975
- Potential precursors of N-nitrosopyrrolidine in bacon and other fried foodsJournal of Agricultural and Food Chemistry, 1973
- Nitrosopyrrolidine and Dimethylnitrosamine in BaconNature, 1973
- Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg LevelNature, 1972
- Conditions and chemical reaction mechanisms by which nitrosamines may be formed in biological products with reference to their possible occurrence in food productsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1971
- Nitrosamines as Environmental CarcinogensNature, 1970
- Free amino acids in porcine muscle aged one or eight daysJournal of Agricultural and Food Chemistry, 1969
- The Production of Malignant Primary Hepatic Tumours in the Rat by Feeding DimethylnitrosamineBritish Journal of Cancer, 1956