PRESENCE OF DIMETHYL-NITROSAMINES AND DIETHYL-NITROSAMINES IN DEIONIZED WATER

被引：32

作者：

FIDDLER, W ^{[1
]}

PENSABENE, JW ^{[1
]}

DOERR, RC ^{[1
]}

DOOLEY, CJ ^{[1
]}

机构：

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

来源：

FOOD AND COSMETICS TOXICOLOGY | 1977年 / 15卷 / 05期

关键词：

D O I：

10.1016/S0015-6264(77)80010-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：441 / 443

页数：3

共 8 条

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[2] FIDDLER W, 1975, 35TH I FOOD TECHN M
[3] FINE DH, 1973, ANAL LETT, V6, P731
[4] DESCRIPTION OF THERMAL ENERGY ANALYZER (TEA) FOR TRACE DETERMINATION OF VOLATILE AND NONVOLATILE N-NITROSO COMPOUNDS
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[5] TRACE ANALYSIS OF VOLATILE N-NITROSO COMPOUNDS BY COMBINED GAS-CHROMATOGRAPHY AND THERMAL ENERGY ANALYSIS
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[6] ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACON
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[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (02) : 427 - 428
[7] 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
[8] EINE METHODE ZUM NACHWEIS VON NITROSAMINEN
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[J]. HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1967, 348 (07): : 852 - &