PREFERENTIAL FORMATION OF VOLATILE N-NITROSAMINES IN FAT OF FRIED BACON

被引：35

作者：

MOTTRAM, DS

PATTERSON, RLS

EDWARDS, RA

GOUGH, TA

机构：

[1] ARC,INST MEAT RES,BRISTOL BS18 7DY,AVON,ENGLAND

[2] LAB GOVT CHEM,LONDON SE1 9NQ,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1977年 / 28卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740281112

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1025 / 1029

页数：5

共 13 条

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[3]

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[7] FORMATION OF N-NITROSOPYRROLIDINE FROM PROLINE AND COLLAGEN [J].

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[8]

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[9] FORMATION OF N-NITROSOPYRROLIDINE FROM PYRROLIDINE RING CONTAINING COMPOUNDS AT ELEVATED-TEMPERATURES [J].

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[10] LOCALIZED OCCURRENCE OF N-NITROSOPYRROLIDINE IN FRIED BACON [J].

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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (03) :257-260

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