The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation-Reference-Cited by-同舟云学术

The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation

Published:2014-02 Issue:2 Volume:96 Page:821-828
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

De Mey Eveline,De Klerck Katrijn,De Maere Hannelore,Dewulf Lore,Derdelinckx Guy,Peeters Marie-Christine,Fraeye Ilse,Vander Heyden Yvan,Paelinck Hubert

Funder

Industrial Research Found of the Catholic University Leuven, Belgium

Research Foundation—Flanders (FWO)

Publisher

Elsevier BV

Subject

Food Science

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3. Dabsyl derivatization as an alternative for dansylation in the detection of biogenic amines in fermented meat products by reversed phase high performance liquid chromatography;De Mey;Food Chemistry,2012

4. Occurrence of volatile N-nitrosamines in polish processed meat products;Domanska;Bulletin of the Veterinary Institute in Pulawy,2003

5. Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat;Drabik-Markiewicz;Analytica Chimica Acta,2010

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