FORMATION OF C-NITROSO AND S-NITROSO COMPOUNDS AND THEIR FURTHER REACTIONS

被引：14

作者：

GILBERT, J ^{[1
]}

KNOWLES, ME ^{[1
]}

MCWEENY, DJ ^{[1
]}

机构：

[1] MINIST AGR FISHERIES & FOOD,FOOD SCI DIV,COLNEY LANE,NORWICH NR4 7UA,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740261121

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1785 / 1791

页数：7

共 19 条

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[3]

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[6]

Gilbert J., 1975, Journal of Food Technology, V10, P245

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KNOWLES, ME ;

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NATURE, 1974, 247 (5439) :288-289

[8] PHENOLS IN SMOKED, CURED MEATS - NITROSATION OF PHENOLS IN LIQUID SMOKES AND IN SMOKED BACON [J].

KNOWLES, ME ;

GILBERT, J ;

MCWEENY, DJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (03) :267-276

[9] PHENOLS IN SMOKED CURED MEATS - PHENOLIC COMPOSITION OF COMMERCIAL LIQUID SMOKE PREPARATIONS AND DERIVED BACON [J].

KNOWLES, ME ;

GILBERT, J ;

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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (02) :189-196

[10]

KNOWLES ME, UNPUBLISHED RESULTS

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