Rapid Analysis of 2-Alkylcyclobutanones in Irradiated Meats, Cheese and Salmon by Direct Solvent Extraction Followed by GPC
Author:
Affiliation:
1. Saitama Prefectural Institute of Public Health
Publisher
Japanese Society for Food Hygiene and Safety
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/shokueishi/54/3/54_173/_pdf
Reference15 articles.
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2. 2) Molins, R. A. (ed.). Food irradiation: principles and applications. Wiley-InterScience, New York (2001).
3. 3) Chauhan, S. K., Kumar, R., Nadanasabapathy, S., Bawa, A. S. Detection methods for irradiated foods. Comprehensive Reviews in Food Science and Food Safety, 8, 4–16 (2009).
4. 4) Stevenson, M. H., Crone, A. V. J., Hamilton, J. T. G. Irradiation detection. Nature, 344, 202–203 (1990).
5. 5) Boyd, D. R., Crone, A. V. J., Hamilton, J. T. G., Hand, M. V., Stevenson, M. H., Stevenson, P. J. Synthesis, characterization and potential use of 2-dodecylcyclobutanone as marker for irradiated chicken. J. Agric. Food Chem., 39, 789–792 (1991).
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