EFFECT OF ADDITIVES ON FORMATION OF NITROSAMINES IN MEAT CURING MIXTURES CONTAINING SPICES AND NITRITE

被引：38

作者：

SEN, NP ^{[1
]}

DONALDSO.B ^{[1
]}

CHARBONN.C ^{[1
]}

MILES, WF ^{[1
]}

机构：

[1] FOOD RES DIV,HLTH PROTECTION BRANCH,OTTAWA K1A 0L2,ONTARIO,CANADA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1974年 / 22卷 / 06期

关键词：

D O I：

10.1021/jf60196a054

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1125 / 1130

页数：6

共 18 条

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[6]

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[8]

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[10] SIMPLE THIN-LAYER CHROMATOGRAPHIC TECHNIQUE FOR SEMI-QUANTITATIVE DETERMINATION OF VOLATILE NITROSAMINES IN ALCOHOLIC BEVERAGES [J].

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