Determination of the total level of nitrosamines in select consumer products in Lagos area of Nigeria

Author:

Coker H. A. B.,Thomas A. E.,Akintonwa A.

Publisher

Springer Science and Business Media LLC

Subject

Health, Toxicology and Mutagenesis,Pollution,Toxicology,General Medicine

Reference10 articles.

1. Bartsch H, O'Neil IK, Schulte-Herman R (1986). Relevance of N-nitroso compounds to human cancer. Exposures and mechanisms. Proceedings of the IX International Symposium on N-nitroso compounds Baden, Austria. Pp.1–10.

2. Basir O, Maduagwu EN (1978). Occurrence of nitrate, nitrate, diethylamine, dimethylnitrosamine in some fermented Nigerian beverages. J Agr Food Chem 26: 200–203.

3. Druckrey H, Preussman R (1962). Zue Entstenhung Crcinogene Nitrosamine am Beispiel des Tabakrauchs. Naturwissenschaften 49: 498–499.

4. Igene JO (1983). Total plate count and coliform density for retail suya. Trop. Veterinarian 1: 85–91.

5. Igene JO, Abulu EO (1984). Nutritional and Bacteriological characteristics of tsine-type suya, a popular Nigerian meat product. J Food Protect. 47(3): 193–196.

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