Analysis of cereals, malted foods and dried legumes forN-nitrosodimethylamine-Reference-Cited by-同舟云学术

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Analysis of cereals, malted foods and dried legumes forN-nitrosodimethylamine

Published:1984-07 Issue:7 Volume:35 Page:782-786
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Weston Roderick J.

Publisher

Wiley

Subject

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

Reference20 articles.

1. ; , Eds. Chemistry and Biochemistry of Herbage, Vol. 1. Academic Press, London, 1973.

2. Fundamentals of Food Chemistry Ellis Horwood, Chichester, 1980, p. 121.

3. Chemotaxonomie der Pflanzen, Vol. 2. Birkhäuser, Basel, 1963.

4. In Cereal Technology (Ed.), AVI, Westport, Conn, USA, 1970, Ch. 6.

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1. Microbial technologies for acetic acid production using fruit waste;Microbial Resource Technologies for Sustainable Development;2022

2. Intake of volatile nitrosamines by Chinese residents in different provinces via food and drinking water;Science of The Total Environment;2021-02

3. Toxicological Profile for N-Nitrosodimethylamine;ATSDR's Toxicological Profiles;2002-01-12

4. The occurrence of volatile N-nitrosamines in French foodstuffs;Food Chemistry;1991-01

5. Polycyclic aromatic hydrocarbon and volatile N-nitrosamine content of wheat grain before and after direct gas-fired drying;Journal of the Science of Food and Agriculture;1991

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