Volatile nitrosamines in cured meats packaged in elastic rubber nettings
Authors:
- Nrisinha P. SenNSNrisinha P. Sen
- Philander A. BaddooPBPhilander A. Baddoo
- Stephen W. SeamanSSStephen W. Seaman
- 1 May 1987
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 35 (3) , 346-350
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- N-Nitrosamine formation in fried-out bacon fat: evidence for nitrosation by lipid-bound nitriteJournal of Agricultural and Food Chemistry, 1985
- Aqueous extraction of N-nitrosamines from elastomersAIHA Journal, 1980
- Volatile nitrosamines in various cured meat products: effect of cooking and recent trendsJournal of Agricultural and Food Chemistry, 1979