Methods for limiting the content of dimethylnitrosamine in Chinese marine salt fish-Reference-Cited by-同舟云学术

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Methods for limiting the content of dimethylnitrosamine in Chinese marine salt fish

Published:1976-01 Issue:2 Volume:14 Page:95-98
ISSN:0015-6264
Container-title:Food and Cosmetics Toxicology
language:en
Short-container-title:Food and Cosmetics Toxicology

Author:

Fong Y.Y.,Chan W.C.

Publisher

Elsevier BV

Subject

Toxicology

Reference14 articles.

1. Non-enzymic in vitro formation of nitrosamines by bacteria isolated from meat products;Collins-Thompson;Can. J. Microbiol.,1972

2. Carcinogen in a Transkeian Bantu food additive;Du Plessis;Nature, Lond.,1969

3. Eine neue Methode zur kolorimetrischen Bestimmung von Nitrosominen nach Spaltung der N-Nitrosogruppe mit Bromwasserstoff in Eisessig;Eisenbrand;Arzneimittel-Forsch.,1970

4. Dimethylnitrosamine in Chinese marine salt fish;Fong;Fd Cosmet. Toxicol.,1973

5. Bacterial production of di-methyl nitrosamine in salted fish;Fong;Nature, Lond.,1973

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