COMPARISON OF PROLINE AND PUTRESCINE AS PRECURSORS OF N-NITROSOPYRROLIDINE IN NITRITE-TREATED PORK SYSTEMS

被引：11

作者：

GRAY, JI ^{[1
]}

COLLINS, ME ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12661.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1034 / 1037

页数：4

共 24 条

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[8] FORMATION OF N-NITROSOHYDROXYPYRROLIDINE IN MODEL AND CURED MEAT SYSTEMS
GRAY, JI
COLLINS, ME
RUSSELL, LF
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1977, 10 (01): : 36 - 39
[9] FORMATION OF N-NITROSOPYRROLIDINE FROM PROLINE AND COLLAGEN
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[10] HERRING HK, 1973, MAR P MEAT IND RES C, P47