N-nitrosamine reduction in salted and fermented anchovy sauce by ionizing irradiation-Reference-Cited by-同舟云学术

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N-nitrosamine reduction in salted and fermented anchovy sauce by ionizing irradiation

Published:2003-12 Issue:8 Volume:14 Page:553-557
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ahn H

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring bekasam, an indigenous fermented fish product of Indonesia: original South Sumatra region;Journal of Ethnic Foods;2024-06-04

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3. Biosensors: a potential tool for quality assurance and food safety pertaining to biogenic amines/volatile amines formation in aquaculture systems/products;Reviews in Aquaculture;2018-01-19

4. Cleaning carcinogenic nitrosamines with zeolites;Environmental Chemistry Letters;2013-12-08

5. Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages;Food and Bioprocess Technology;2013-05-26

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