THE EFFECT OF OXYGEN ON NITROSAMINE FORMATION IN BACON

被引：7

作者：

DENNIS, J

MASSEY, RC

MCWEENY, DJ

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1982年 / 174卷 / 02期

关键词：

D O I：

10.1007/BF01045825

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：114 / 116

页数：3

共 8 条

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[2] RAPID FORMATION OF CARCINOGENIC N-NITROSAMINES IN AQUEOUS ALKALINE-SOLUTIONS [J].

CHALLIS, BC ;

KYRTOPOULOS, SA .

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[3]

FROUIN A, 1976, 2ND P INT S NITR MEA, P115

[4] DISTRIBUTION OF SOME VOLATILE NITROSAMINES IN COOKED BACON [J].

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GOODHEAD, K ;

WALTERS, CL .

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[5]

HUGHES ED, 1958, J CHEM SOC, V58

[6] ENHANCED N-NITROZATION OF LIPID SOLUBLE AMINES IN A HETEROGENEOUS MODEL SYSTEM [J].

MASSEY, RC ;

CREWS, C ;

DAVIES, R ;

MCWEENY, DJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1979, 30 (02) :211-214

[7] PREFERENTIAL FORMATION OF VOLATILE N-NITROSAMINES IN FAT OF FRIED BACON [J].

MOTTRAM, DS ;

PATTERSON, RLS ;

EDWARDS, RA ;

GOUGH, TA .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (11) :1025-1029

[8]

WALTERS CL, 1979, 675 BRIT FOOD MAN IN

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