FURTHER SURVEY OF CURED MEAT-PRODUCTS FOR VOLATILE N-NITROSAMINES

被引：0

作者：

PANALAKS, T ^{[1
]}

IYENGAR, JR ^{[1
]}

DONALDSO.BA ^{[1
]}

MILES, WF ^{[1
]}

SEN, NP ^{[1
]}

机构：

[1] CANADA DEPT HLTH & WELF,FOOD RES LABS,HLTH PROTECTION BRANCH,OTTAWA K1A 0L2,ONTARIO,CANADA

来源：

JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS | 1974年 / 57卷 / 04期

关键词：

D O I：

暂无

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

页码：806 / 812

页数：7

共 16 条

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[2] ESTIMATION OF STEAM-VOLATILE N-NITROSAMINES IN FOODS AT 1 MUG/KG LEVEL [J].

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FOREMAN, JK .

NATURE, 1972, 238 (5363) :342-+

[3] CONTAMINANT IN N-NITROSODIMETHYLAMINE CONFIRMATION BY HIGH-RESOLUTION MASS-SPECTROMETRY [J].

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WASSERMAN, AE ;

OSMAN, S .

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[4]

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[5]

FAZIO T, 1971, J ASSOC OFF ANA CHEM, V54, P1157

[6] GAS CHROMATOGRAPHIC DETERMINATION AND MASS SPECTROMETRIC CONFIRMATION OF N-NITROSODIMETHYLAMINE IN SMOKE-PROCESSED MARINE FISH [J].

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DAMICO, JN ;

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[7]

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[8]

Freimuth U., 1970, Nahrung, V14, P357, DOI 10.1002/food.19700140506

[9]

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[10]

KAMM L, 1965, J ASSOC OFF AGR CHEM, V48, P892

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