N‐Nitrosothiazolidine in Cured Meat Products
- 1 November 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6), 1870-1871
- https://doi.org/10.1111/j.1365-2621.1983.tb05105.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Factors Affecting the N-Nitrosothiazolidine Content of BaconJournal of Food Science, 1983
- Isolation and identification of N-nitrosothiazolidine in fried baconJournal of Agricultural and Food Chemistry, 1982
- Photolysis of volatile nitrosamines at the picogram level as an aid to confirmationJournal of Chromatography A, 1977
- Spectral and gas-chromatographic characteristics of some N-nitrosaminesJournal of Agricultural and Food Chemistry, 1972