N-Nitrosamine Ingestion from Consumer-Cooked Bacon-Reference-Cited by-同舟云学术

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N-Nitrosamine Ingestion from Consumer-Cooked Bacon

Published:1986-05 Issue:3 Volume:51 Page:754-756
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

VECCHIO ALEX J.,HOTCHKISS JOSEPH H.,BISOGNI CAROLE A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb13926.x/fullpdf

Reference24 articles.

1. Federal Register . 1978 . 43 : 20992 .

2. THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACON

3. Principle of operation of the thermal energy analyzer for the trace analysis of volatile and non-volatile N-nitroso compounds

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1. Dietary exposure assessment for volatile N -nitrosamines from food and beverages for the U.S. population;Food Additives & Contaminants: Part A;2024-09-03

2. Nitrate, nitrite and nitrosamines in the global food supply;Critical Reviews in Food Science and Nutrition;2022-09-28

3. Exposure to chemicals formed from natural processes is ubiquitous;Toxicology Research and Application;2020-01-01

4. Literature compilation of volatile N-nitrosamines in processed meat and poultry products - an update;Food Additives & Contaminants: Part A;2019-08-08

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