Long-chain acetals of ascorbic and erythorbic acids as antinitrosamine agents for bacon
- 1 November 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (6), 1274-1281
- https://doi.org/10.1021/jf60232a062
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Catalytic effect of p-nitrosophenol on the nitrosation of diethylamineJournal of Agricultural and Food Chemistry, 1979
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- Determination of volatile N-nitrosamines in bacon cook-out fat by nitrite release and thin-layer chromatography of fluorescent amine derivativesJournal of Agricultural and Food Chemistry, 1978
- Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitateJournal of Agricultural and Food Chemistry, 1976
- Phenols in smoked, cured meats: Nitrosation of phenols in liquid smokes and in smoked baconJournal of the Science of Food and Agriculture, 1975