DISTRIBUTION OF SOME VOLATILE NITROSAMINES IN COOKED BACON

被引：41

作者：

GOUGH, TA

GOODHEAD, K

WALTERS, CL

机构：

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

[2] BRITISH FOOD MFG IND RES ASSOC,LEATHERHEAD KT22 7RJ,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 02期

关键词：

D O I：

10.1002/jsfa.2740270217

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：181 / 185

页数：5

相关论文

共 11 条

[1] ESTIMATION OF STEAM-VOLATILE N-NITROSAMINES IN FOODS AT 1 MUG/KG LEVEL
CROSBY, NT
SAWYER, R
PALFRAMAN, JF
FOREMAN, JK
[J]. NATURE, 1972, 238 (5363) : 342 - +
[2] N-NITROSO COMPOUNDS IN ORGANOTROPIC AND TRANSPLACENTAL CARCINOGENESIS
DRUCKREY, H
PREUSSMA.R
IVANKOVI.S
[J]. ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1969, 163 (A2) : 676 - &
[3] FAZIO T, 1973, J ASSOC OFF ANA CHEM, V56, P919
[4] RELIABILITY OF A PROCEDURE FOR DETERMINATION OF NITROSAMINES IN FOOD
GOODHEAD, K
GOUGH, TA
[J]. FOOD AND COSMETICS TOXICOLOGY, 1975, 13 (03): : 307 - 312
[5] USE OF A MOLECULAR SEPARATOR IN DETERMINATION OF TRACE CONSTITUENTS BY COMBINED GAS-CHROMATOGRAPHY AND MASS-SPECTROMETRY
GOUGH, TA
WEBB, KS
[J]. JOURNAL OF CHROMATOGRAPHY, 1972, 64 (02): : 201 - &
[6] DUAL COLUMN GAS-CHROMATOGRAPHIC SYSTEM FOR USE IN MASS-SPECTRAL DETERMINATION OF NITROSAMINES
GOUGH, TA
SUGDEN, K
[J]. JOURNAL OF CHROMATOGRAPHY, 1975, 109 (02): : 265 - 269
[7] Magee P N, 1967, Adv Cancer Res, V10, P163, DOI 10.1016/S0065-230X(08)60079-2
[8] PANALAKS T, 1973, J ASSOC OFF ANA CHEM, V56, P621
[9] EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON
PENSABENE, JW
FIDDLER, W
GATES, RA
FAGAN, JC
WASSERMAN, AE
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 314 - 316
[10] EFFECT OF SODIUM NITRITE CONCENTRATION ON FORMATION OF NITROSOPYRROLIDINE AND DIMETHYLNITROSAMINE IN FRIED BACON
SEN, NP
IYENGAR, JR
DONALDSON, BA
PANALAKS, T
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (03) : 540 - 541