Colorimetric Determination of Nitrite from Meat and Other Foods: An Alternative Colour Reagent for the Carcinogenic 1-Naphthylamine and an Improved Extraction Method.-Reference-Cited by-同舟云学术

Colorimetric Determination of Nitrite from Meat and Other Foods: An Alternative Colour Reagent for the Carcinogenic 1-Naphthylamine and an Improved Extraction Method.

Published:1976-10 Issue:4 Volume:9 Page:225-227
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Hilsheimer R,Harwig J

Publisher

Elsevier BV

Subject

General Computer Science

Reference8 articles.

1. Bacterial nitrate reduction test: Suggestions for use of alternate (non-carcinogenic) reagents;Amer.Soc.Microbiol. News,1975

2. Official Methods of Analysis,1975

3. New colorimetric method for the determination of the nitrate and nitrite content of baby food;Kamm;J. Ass. Offic. Anal. Chern,1965

4. Critical evaluation of the A.O.A.C. method of analysis for nitrite in meat;Nicholas;J.Ass.Offic.Anal.Chern,1973

5. Carcinogenicity testing of Nhydroxy and other oxidation and decomposition products of 1- and 2-Naphthylamine;Radomski;Cancer Res,1971

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