EFFECT OF FRANKFURTER CURE INGREDIENTS ON N-NITROSODIMETHYLAMINE FORMATION IN A MODEL SYSTEM

被引：30

作者：

FIDDLER, W ^{[1
]}

PENSABENE, JW ^{[1
]}

KUSHNIR, I ^{[1
]}

PIOTROWSKI, EG ^{[1
]}

机构：

[1] USDA, ARS, EASTERN REG RES LAB, PHILADELPHIA, PA 19118 USA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02852.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：714 / 715

页数：2

共 7 条

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WASSERMA.AE ;

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PIOTROWS.EG ;

PENSABEN.JW .

JOURNAL OF FOOD SCIENCE, 1972, 37 (05) :668-&

[2]

FIDDLER W, UNPUBLISHED RESULTS

[3]

FIDDLER W, 1972, 18TH P M MEAT RES WO, P416

[4]

MIRVISH SS, 1970, J NATL CANCER I, V44, P633

[5] LONG-TERM EXPERIMENT WITH CANNED MEAT TREATED WITH SODIUM NITRITE AND GLUCONO-DELTA-LACTONE IN RATS [J].

VANLOGTEN, MJ ;

VANESCH, GJ ;

DENTONKE.EM ;

BERKVENS, JM ;

KROES, R .

FOOD AND COSMETICS TOXICOLOGY, 1972, 10 (04) :475-+

[6] DIMETHYLNITROSAMINE IN FRANKFURTERS [J].

WASSERMAN, AE ;

DOOLEY, CJ ;

DOERR, RC ;

OSMAN, SF ;

FIDDLER, W .

FOOD AND COSMETICS TOXICOLOGY, 1972, 10 (05) :681-+

[7]

1972, ANIMALS ANIMAL PRODU, V37

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