Biogenic amines and volatile <i>N</i>-nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins-Reference-Cited by-同舟云学术

Biogenic amines and volatile N-nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins

Published:2023-03-16 Issue:2 Volume:16 Page:143-160
ISSN:1939-3210
Container-title:Food Additives & Contaminants: Part B
language:en
Short-container-title:Food Additives & Contaminants: Part B

Author:

Li Dawei¹,Zhang Wangang¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China

Funder

China Agriculture Research System of MOF and MARA

Publisher

Informa UK Limited

Subject

Public Health, Environmental and Occupational Health,Toxicology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19393210.2023.2186489

Reference46 articles.

1. Development of strategies to manufacture low-salt meat products – a review

2. Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

3. Determination of volatile nitrosamines in meat products by microwave-assisted extraction and dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometry