GC/CI–MS/MS method for the identification and quantification of volatile N-nitrosamines in meat products
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference23 articles.
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2. New and efficient direct-SLM two-phase hollow fiber electromembrane extraction coupled to GC/MS for the analysis of nitrosamines in different types of sausage: Investigation of meat type, meat percent and cooking methods;Food Chemistry;2023-08
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