Determination of volatile N-nitrosamines formed in salami cooked by different processes

Author:

Özbay Sena

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Anon, 2019. WHO İnformation Note -Issue1: Update on Nitrosamine Impurities, 20 November, 2019. 〈http://ww.who.int/nmh/events/2011/information_note_20100723.pdf〉. (Accessed 22 July 2020).

2. Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyser;Byun;J. Chromatogr. A,2004

3. Determination of volatile nitrosamines in meat products by microwave-assisted extraction and dispersive liquid-liquid microextraction coupled to gas chromatography mass spectrometry;Campillo;J. Chromatogr. A,2011

4. Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat;Drabik-Markiewicz;Food Chem.,2011

5. EPA, 2016. Six-Year Review 3 Technical Support Document For Nitrosamines. 〈Https://Www.Epa.Gov/Sites/Production/Files/201612/Documents/810r16009. %09pdf〉. ( Accessed 27 December 2019).

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