SPECTRAL AND GAS-CHROMATOGRAPHIC CHARACTERISTICS OF SOME N-NITROSAMINES

[1] BARNES JM, 1954, BRIT J IND MED, V11, P167

[2] BUDZIKIEWICZ H, 1967, MASS SPECTRA ORGANIC, P329

[3] COLLIN J, 1954, B SOC ROY SCI LIEGE, V23, P201

[4] ORGANOTROPE CARCINOGENE WIRKUNGEN BEI 65 VERSCHIEDENEN N-NITROSO-VERBINDUNGEN AN BD-RATTEN [J]. ZEITSCHRIFT FUR KREBSFORSCHUNG, 1967, 69 (02): : 103 - &

[5] CARCINOGEN IN A TRANSKEIAN BANTU FOOD ADDITIVE [J]. NATURE, 1969, 222 (5199) : 1198 - &

[6] OCCURRENCE OF NITROSAMINES IN FOODSTUFFS FOR HUMAN AND ANIMAL CONSUMPTION [J]. FOOD AND COSMETICS TOXICOLOGY, 1968, 6 (05): : 569 - &

[7] ISOLATION + IDENTIFICATION OF HEPATOTOXIC FACTOR IN HERRING MEAL PRODUCED FROM SODIUM NITRITE PRESERVED HERRING [J]. NATURWISSENSCHAFTEN, 1964, 51 (24) : 637 - &

[8] GAS CHROMATOGRAPHIC DETERMINATION AND MASS SPECTROMETRIC CONFIRMATION OF N-NITROSODIMETHYLAMINE IN SMOKE-PROCESSED MARINE FISH [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (02) : 250 - &

[9] Freimuth U., 1970, Nahrung, V14, P357, DOI 10.1002/food.19700140506

[10] GRUBB HM, 1963, MASS SPECTROMETRY OR, P464

[1] BARNES JM, 1954, BRIT J IND MED, V11, P167

[2] BUDZIKIEWICZ H, 1967, MASS SPECTRA ORGANIC, P329

[3] COLLIN J, 1954, B SOC ROY SCI LIEGE, V23, P201

[4] ORGANOTROPE CARCINOGENE WIRKUNGEN BEI 65 VERSCHIEDENEN N-NITROSO-VERBINDUNGEN AN BD-RATTEN [J]. ZEITSCHRIFT FUR KREBSFORSCHUNG, 1967, 69 (02): : 103 - &

[5] CARCINOGEN IN A TRANSKEIAN BANTU FOOD ADDITIVE [J]. NATURE, 1969, 222 (5199) : 1198 - &

[6] OCCURRENCE OF NITROSAMINES IN FOODSTUFFS FOR HUMAN AND ANIMAL CONSUMPTION [J]. FOOD AND COSMETICS TOXICOLOGY, 1968, 6 (05): : 569 - &

[7] ISOLATION + IDENTIFICATION OF HEPATOTOXIC FACTOR IN HERRING MEAL PRODUCED FROM SODIUM NITRITE PRESERVED HERRING [J]. NATURWISSENSCHAFTEN, 1964, 51 (24) : 637 - &

[8] GAS CHROMATOGRAPHIC DETERMINATION AND MASS SPECTROMETRIC CONFIRMATION OF N-NITROSODIMETHYLAMINE IN SMOKE-PROCESSED MARINE FISH [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (02) : 250 - &

[9] Freimuth U., 1970, Nahrung, V14, P357, DOI 10.1002/food.19700140506

[10] GRUBB HM, 1963, MASS SPECTROMETRY OR, P464