ANALYSIS OF NON-VOLATILE NITROSAMINES BY MOVING BELT LIQUID-CHROMATOGRAPHY MASS-SPECTROMETRY

被引：10

作者：

BEATTIE, IG

GAMES, DE

STARTIN, JR

GILBERT, J

机构：

[1] MAFF, FOOD SCI LAB, HALDIN HOUSE, QUEEN ST, NORWICH NR2 4SX, ENGLAND

[2] UNIV WALES UNIV COLL CARDIFF, DEPT CHEM, CARDIFF CF1 1XL, S GLAM, WALES

来源：

BIOMEDICAL MASS SPECTROMETRY | 1985年 / 12卷 / 10期

关键词：

D O I：

10.1002/bms.1200121009

中图分类号：

R318 [生物医学工程];

学科分类号：

0831 ;

摘要：

引用

页码：616 / 622

页数：7

共 8 条

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[4]

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[5]

SEN NP, 1984, FOOD CONSTITUENTS FO, P453

[6] N-NITROSOPYRROLIDINE FORMATION IN BACON [J].

TRICKER, AR ;

PERKINS, MJ ;

MASSEY, RC ;

MCWEENY, DJ .

FOOD ADDITIVES AND CONTAMINANTS, 1985, 2 (04) :247-252

[7]

TRICKER AR, 1984, FOOD ADDITIVES CONTA, V1

[8]

WEBB KS, 1983, ENV CARCINOGENS SELE, V6, P449