SURVEY OF FISH PRODUCTS FOR VOLATILE N-NITROSAMINES

被引：21

作者：

IYENGAR, JR ^{[1
]}

PANALAKS, T ^{[1
]}

MILES, WF ^{[1
]}

SEN, NP ^{[1
]}

机构：

[1] CANADA DEPT HLTH & WELF,HLTH PROTECTION BRANCH,FOOD DIRECTORATE,FOOD RES LABS,OTTAWA K1A OL2,ONTARIO,CANADA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740270607

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：527 / 530

页数：4

共 35 条

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[4] ISOLATION + IDENTIFICATION OF HEPATOTOXIC FACTOR IN HERRING MEAL PRODUCED FROM SODIUM NITRITE PRESERVED HERRING [J].

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[5]

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[6] GAS CHROMATOGRAPHIC DETERMINATION AND MASS SPECTROMETRIC CONFIRMATION OF N-NITROSODIMETHYLAMINE IN SMOKE-PROCESSED MARINE FISH [J].

FAZIO, T ;

DAMICO, JN ;

HOWARD, JW ;

WHITE, RH ;

WATTS, JO .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (02) :250-&

[7]

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[8]

FONG YY, 1971, LANCET, V2, P1032

[9] BACTERIAL PRODUCTION OF DIMETHYL NITROSAMINE IN SALTED FISH [J].

FONG, YY ;

CHAN, WC .

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[10]

Freimuth U., 1970, Nahrung, V14, P357, DOI 10.1002/food.19700140506

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