Investigation of volatile N-nitrosamine contents of hams with different ingredients produced in Turkey-Reference-Cited by-同舟云学术

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Investigation of volatile N-nitrosamine contents of hams with different ingredients produced in Turkey

Published:2024-06 Issue: Volume:130 Page:106170
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Özbay Sena

Publisher

Elsevier BV

Reference33 articles.

1. Determination of dietary exposure and extraction efficiency of nitrosamine from cooked meat;Abdullah;Curr. Res. Food Sci.,2022

2. Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer;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. Analysis of Nitrosamines in Processed Meat Products in Medan City by Liquid Chromatography-Mass Spectrometry;Cintya;Open Access Maced. J. Med Sci.,2019

5. N-Nitrosamines: a potential hazard in processed meat products;Deveci;J. Sci. Food Agric.,2023

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