N-nitroso compounds and polycyclic aromatic hydrocarbons in Icelandic smoked cured mutton
Author:
Publisher
Elsevier BV
Subject
Toxicology,General Medicine,Food Science
Reference8 articles.
1. The catalysis of the N-nitrosation of secondary amines by nitrosophenols;Davies;Fd Chem.,1980
2. Analysis of polycyclic aromatic hydrocarbons in UK total diets;Dennis;Fd Chem. Toxic.,1983
3. A rapid method for the determination of sub-part per billion amounts of N-nitroso compounds in foodstuffs;Fine;Analyt. chim. acta,1975
4. Evidence for a food additive as a cause of ketosis-prone diabetes;Helgason;Lancet,1981
5. Diabetes produced in mice by smoked/cured mutton;Helgason;Lancet,1982
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