DIMETHYLNITROSAMINE IN SOUSE AND SIMILAR JELLIED CURED-MEAT PRODUCTS

被引：8

作者：

FIDDLER, W ^{[1
]}

FEINBERG, JI ^{[1
]}

PENSABENE, JW ^{[1
]}

WILLIAMS, AC ^{[1
]}

DOOLEY, CJ ^{[1
]}

机构：

[1] USDA,ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

FOOD AND COSMETICS TOXICOLOGY | 1975年 / 13卷 / 06期

关键词：

D O I：

10.1016/0015-6264(75)90156-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：653 / 654

页数：2

共 19 条

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[2]

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FOREMAN, JK .

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[4]

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[5]

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[6]

FAZIO T, 1971, J ASSOC OFF ANA CHEM, V54, P1157

[7]

FIDDLER T, 1974, J FD SCI, V39, P1070

[8]

FYSH D, 1958, RECENT ADV GELATIN G, P141

[9] FORMATION OF N-NITROSOPYRROLIDINE FROM PYRROLIDINE RING CONTAINING COMPOUNDS AT ELEVATED-TEMPERATURES [J].

HUXEL, ET ;

SCANLAN, RA ;

LIBBEY, LM .

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[10]

KRAMLICH WE, 1973, PROCESSED MEATS, P218

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