PARA-ALKOXYANILINES AS ANTINITROSAMINE AGENTS FOR BACON

被引：5

作者：

BHARUCHA, KR

CROSS, CK

RUBIN, LJ

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 05期

关键词：

D O I：

10.1021/jf00071a011

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：814 / 818

页数：5

共 8 条

[1] ETHOXYQUIN, DIHYDROETHOXYQUIN, AND ANALOGS AS ANTINITROSAMINE AGENTS FOR BACON [J].

BHARUCHA, KR ;

CROSS, CK ;

RUBIN, LJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1985, 33 (05) :834-839

[2] MECHANISM OF N-NITROSOPYRROLIDINE FORMATION IN BACON [J].

BHARUCHA, KR ;

CROSS, CK ;

RUBIN, LJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1979, 27 (01) :63-69

[3] LONG-CHAIN ACETALS OF ASCORBIC AND ERYTHORBIC ACIDS AS ANTI-NITROSAMINE AGENTS FOR BACON [J].

BHARUCHA, KR ;

CROSS, CK ;

RUBIN, LJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (06) :1274-1281

[4]

BHARUCHA KR, 1977, Patent No. 4039690

[5]

BHARUCHA KR, 1978, Patent No. 4076849

[6]

BONDARENKO DD, 1967, Patent No. 3351458

[7] DETERMINATION OF VOLATILE N-NITROSAMINES IN BACON COOK-OUT FAT BY NITRITE RELEASE AND THIN-LAYER CHROMATOGRAPHY OF FLUORESCENT AMINE DERIVATIVES [J].

CROSS, CK ;

BHARUCHA, KR ;

TELLING, GM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (03) :657-660

[8]

JOHNSON EM, 1971, ANAL LETT, V4, P383

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