Determination ofN-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry-Reference-Cited by-同舟云学术

Determination ofN-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry

Published:2015-07-31 Issue:9 Volume:32 Page:1436-1447
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Scheeren Marina Bergoli,Sabik Hassan,Gariépy Claude,Terra Nelcindo Nascimento,Arul Joseph

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2015.1066037

Reference37 articles.

1. A method for the determination of volatile N-nitrosamines in food by HS-SPME-GC-TEA

2. Chemical safety of meat and meat products

3. Aliphatic secondary amines in meat and fish products and their analysis by high pressure liquid chromatography

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