Studies on the occurrence and formation of 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid (HMNTCA) and 2-(hydroxymethyl)-N-nitrosothiazolidine (HMNTHZ) in various cured smoked meats, fish and cheese-Reference-Cited by-同舟云学术

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Studies on the occurrence and formation of 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid (HMNTCA) and 2-(hydroxymethyl)-N-nitrosothiazolidine (HMNTHZ) in various cured smoked meats, fish and cheese

Published:1993 Issue:3 Volume:61 Page:353-356
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sen Nrisinha P,Baddoo Philander A,Seaman Stephen W

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference18 articles.

1. A Review of Current Literature on N-Nitroso Compounds in Foods

2. N-Nitrosamine formation in fried bacon processed with liquid smoke preparations

3. Isolation and identification of N-nitrosothiazolidine in fried bacon

4. Amines in foods

5. 1986 Smoke-related N-nitroso compounds in cured meat systems. PhD thesis, Michigan State University, East Lansing, MI, USA, Chapter II.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark;Food and Chemical Toxicology;2015-06

2. Something’s smoking in the development kitchen!;Nutrition & Food Science;1996-12

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