DIMETHYLNITROSAMINE AND NITROSOPYRROLIDINE IN FUMES PRODUCED DURING FRYING OF BACON

被引：30

作者：

SEN, NP ^{[1
]}

SEAMAN, S ^{[1
]}

MILES, WF ^{[1
]}

机构：

[1] HLTH PROTECTION BRANCH,DIV FOOD RES,FOOD DIRECTORATE,OTTAWA K1A OL2,ONTARIO,CANADA

来源：

FOOD AND COSMETICS TOXICOLOGY | 1976年 / 14卷 / 03期

关键词：

D O I：

10.1016/S0015-6264(76)80417-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：167 / 170

页数：4

共 14 条

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[7] EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON
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[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 314 - 316
[8] EVIDENCE FOR PRESENCE OF DIMETHYLNITROSAMINE IN MEAT PRODUCTS
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[J]. FOOD AND COSMETICS TOXICOLOGY, 1972, 10 (02): : 219 - &
[9] EFFECT OF ADDITIVES ON FORMATION OF NITROSAMINES IN MEAT CURING MIXTURES CONTAINING SPICES AND NITRITE
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (06) : 1125 - 1130
[10] INHIBITION OF NITROSAMINE FORMATION IN FRIED BACON BY PROPYL GALLATE L-ASCORBYL PALMITATE
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (02) : 397 - 401

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