INHIBITION OF N-NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS

Author:

GRAY J. I.,DUGAN L. R.

Publisher

Wiley

Subject

Food Science

Reference33 articles.

1. AMIF., 1971 . Meat Sci. Rev. 5, American Meat Institute Foundation.

2. P. Bogovskl, M. Castegnaro, B. Pignatelli, and E.A. Walker, 1971 . The inhibiting effect of tannins on the formation of nitrosamlnes. Presented at the International Agency for Research on Cancer and the Deutsches Krebsforschungszentrum Joint Meeting on the Analysis and Formation of Nitrosamines, Heidelberg, 1971 .

3. EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORK

4. D.J. Cram, and G.S. Hammond, 1959 ". "Organic Chemistry ," 2nd ed. , p. 651 . McGraw and Hill.

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