CONDITIONS AND CHEMICAL REACTION MECHANISMS BY WHICH NITROSAMINES MAY BE FORMED IN BIOLOGICAL PRODUCTS WITH REFERENCE TO THEIR POSSIBLE OCCURRENCE IN FOOD PRODUCTS

被引：66

作者：

ENDER, F

CEH, L

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1971年 / 145卷 / 03期

关键词：

D O I：

10.1007/BF01839621

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：133 / &

共 17 条

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[3] ENDER F., 1967, Z TIERPHYSIOL TIERERNAEHR FUTTERMITTELK, V22, P181
[4] ISOLATION + IDENTIFICATION OF HEPATOTOXIC FACTOR IN HERRING MEAL PRODUCED FROM SODIUM NITRITE PRESERVED HERRING
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[J]. NATURWISSENSCHAFTEN, 1964, 51 (24) : 637 - &
[5] ENDER F, 1967, 2 C TOB RES FREIB, P83
[6] GUGGENHEIM M, 1951, BIOGENEN AMINE
[7] KOPPANG N., 1964, Nordisk Veterinaermedicin, V16, P305
[8] KOPPANG NILS, 1966, NORD VETERINAER MED, V18, P210
[9] KOPPANG NILS, 1966, NORD VETERINAER MED, V18, P205
[10] INFLUENCE OF PROCESSING PROCEDURES ON CHEMISTRY OF MEAT FLAVORS
LANDMANN, WA
BATZER, OF
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (03) : 210 - &