Formation of Nitrosamines in a Meat Curing Mixture
- 1 September 1973
- journal article
- letter
- Published by Springer Nature in Nature
- Vol. 245 (5420), 104-105
- https://doi.org/10.1038/245104a0
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- The evidence for the presence of dimethylnitrosamine in meat productsFood and Cosmetics Toxicology, 1972
- Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg LevelNature, 1972
- Formation of N-Nitrosodimethylamine from Naturally Occurring Quaternary Ammonium Compounds and Tertiary AminesNature, 1972
- A simple thin-layer chromatographic technique for the semi-quantitative determination of volatile nitrosamines in alcoholic beveragesThe Analyst, 1972
- Nitrosamines as Environmental CarcinogensNature, 1970
- Organotrope carcinogene Wirkungen bei 65 verschiedenen N-Nitroso-Verbindungen an BD-RattenZeitschrift für Krebsforschung und Klinische Onkologie, 1967
- Studies on conditions under which N‐nitrosodimethylamine is formed in herring meal produced from nitrite‐preserved herringZeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde, 1966