NITROSATION BY NITRO-NITROSO DERIVATIVES OF OLEFINS - A POTENTIAL MECHANISM FOR N-NITROSAMINE FORMATION IN FRIED BACON

被引：12

作者：

LIU, RH ^{[1
]}

CONBOY, JJ ^{[1
]}

HOTCHKISS, JH ^{[1
]}

机构：

[1] CORNELL UNIV, INST FOOD SCI, DEPT FOOD SCI, ITHACA, NY 14853 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 05期

关键词：

D O I：

10.1021/jf00083a020

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：984 / 987

页数：4

共 25 条

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[3] PARA-ALKOXYANILINES AS ANTINITROSAMINE AGENTS FOR BACON
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[5] CHEMISTRY OF NITROSO-COMPOUNDS .12. MECHANISM OF NITROSATION AND NITRATION OF AQUEOUS PIPERIDINE BY GASEOUS DINITROGEN TETRAOXIDE AND DINITROGEN TRIOXIDE IN AQUEOUS ALKALINE-SOLUTIONS - EVIDENCE FOR THE EXISTENCE OF MOLECULAR ISOMERS OF DINITROGEN TETRAOXIDE AND DINITROGEN TRIOXIDE
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[7] DISTRIBUTION OF SODIUM-NITRITE IN ADIPOSE-TISSUE DURING CURING
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[8] HOTCHKISS JH, 1985, FOOD TECHNOL-CHICAGO, V39, P67
[9] HOTCHKISS JH, 1985, J AGR FOOD CHEM, V33, P8
[10] HOTCHKISS JH, 1987, ADV FOOD RES, V31

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