Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat-Reference-Cited by-同舟云学术

Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat

Published:2010-01 Issue:2 Volume:657 Page:123-130
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Drabik-Markiewicz G.,Dejaegher B.,De Mey E.,Impens S.,Kowalska T.,Paelinck H.,Vander Heyden Y.

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference27 articles.

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4. Some N-nitroso compounds,1978

5. Effect of different storage conditions on N-nitrosamine content in Polish edible offals processed meat products;Domańska;Bull. Vet. Inst. Pulawy,2002

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