DETERMINATION OF N-NITROSOPROLINE IN MEAT SAMPLES

被引：9

作者：

BAKER, JK

MA, CY

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 05期

关键词：

D O I：

10.1021/jf60219a034

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1253 / 1255

页数：3

共 12 条

[1]

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[3]

EISENBRAND G, 1975, J CHROMATOGR, V115, P605

[4] ANALYSIS OF NONIONIC NONVOLATILE N-NITROSO COMPOUNDS IN FOODSTUFFS [J].

FINE, DH ;

ROSS, R ;

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SILVERGLEID, A ;

SONG, L .

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[5] PRINCIPLE OF OPERATION OF THERMAL ENERGY ANALYZER FOR TRACE ANALYSIS OF VOLATILE AND NONVOLATILE N-NITROSO COMPOUNDS [J].

FINE, DH ;

LIEB, D ;

RUFEH, F .

JOURNAL OF CHROMATOGRAPHY, 1975, 107 (02) :351-357

[6] NITROSOPYRROLIDINE FORMATION IN FRIED BACON [J].

HWANG, LS ;

ROSEN, JD .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (06) :1152-1154

[7] ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACON [J].

KUSHNIB, I ;

FEINBERG, JI ;

PENSABENE, JW ;

PIOTROWSKI, EG ;

FIDDLER, W ;

WASSERMAN, AE .

JOURNAL OF FOOD SCIENCE, 1975, 40 (02) :427-428

[8] PREPARATION AND PROPERTIES OF SOME NITROSAMINO ACIDS [J].

LIJINSKY, W ;

KEEFER, L ;

LOO, J .

TETRAHEDRON, 1970, 26 (21) :5137-&

[9] EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON [J].

PENSABENE, JW ;

FIDDLER, W ;

GATES, RA ;

FAGAN, JC ;

WASSERMAN, AE .

JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :314-316

[10]

SEN NP, 1977, 5TH ANN NITR M INT A

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