OCCURRENCE OF N-NITROSAMINO ACIDS IN CURED MEAT-PRODUCTS AND THEIR EFFECT ON FORMATION OF N-NITROSAMINES DURING HEATING

被引：22

作者：

JANZOWSKI, C

EISENBRAND, G

PREUSSMANN, R

机构：

来源：

FOOD AND COSMETICS TOXICOLOGY | 1978年 / 16卷 / 04期

关键词：

D O I：

10.1016/S0015-6264(78)80005-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：343 / 348

页数：6

共 18 条

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[3]

EISENBRAND G, 1977, 2 INT S NITR MEAT PR, P155

[4]

EISENBRAND G, 1976, ENV N NITROSO COMPOU, P65

[5]

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[7]

GREEN LC, 1977, 2ND P INT S NITR MEA, P65

[8] HIGH-YIELD SYNTHESIS OF C-14-LABELED NITROSOPROLINE AND NITROSOSARCOSINE [J].

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[9]

JANZOWSKI C, J CHROMAT

[10] METABOLISM OF NITROSAMINES INVIVO .4. ISOLATION OF 3-HYDROXY-1-NITROSOPYRROLIDINE FROM RAT URINE AFTER APPLICATION OF 1-NITROSOPYRROLIDINE [J].

KRUGER, FW ;

BERTRAM, B .

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