Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark-Reference-Cited by-同舟云学术

Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark

Published:2015-06 Issue: Volume:80 Page:137-143
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Herrmann S.S.,Duedahl-Olesen L.,Christensen T.,Olesen P.T.,Granby K.

Funder

Ministry of Foods, Agriculture and Fisheries of Denmark

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference31 articles.

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5. Simultaneous determination of volatile and non-volatile nitrosamines in processed meat products by liquid chromatography tandem mass spectrometry using atmospheric pressure chemical ionisation and electrospray ionisation;Herrmann;J. Chromatogr. A,2014

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