Formation of N-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions-Reference-Cited by-同舟云学术

Formation of N-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions

Published:2001-03-24 Issue:4 Volume:49 Page:2096-2103
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sen Nrisinha P.¹,Seaman Stephen W.¹,Baddoo Philander A.¹,Burgess Christine¹,Weber Dorcas¹

Affiliation:

1. Food Research Division (2203D), Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada K1A 0L2

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0011384

Reference38 articles.

1. Review of the occurrence and formation of non‐volatileN‐nitroso compounds in foods†

2. Organotrope carcinogene Wirkungen bei 65 verschiedenen N-Nitroso-Verbindungen an BD-Ratten

3. Nitrite in Human Saliva. Its Possible Relationship to Nitrosamine Formation23

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