N-Nitrosamine Precursors in Bacon
- 1 January 1977
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 10 (1), A15-A17
- https://doi.org/10.1016/s0315-5463(77)73412-1
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitateJournal of Agricultural and Food Chemistry, 1976
- Localised occurrence ofN-nitrosopyrrolidine in fried baconJournal of the Science of Food and Agriculture, 1976
- Distribution of some volatile nitrosamines in cooked baconJournal of the Science of Food and Agriculture, 1976
- Effect of sodium chloride concentration on the nitrosation of proline at different pH levelsJournal of Agricultural and Food Chemistry, 1975
- Determination of amines in fresh and processed porkJournal of Agricultural and Food Chemistry, 1975
- ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACONJournal of Food Science, 1975
- Identification of .gamma.-butenyl-(.beta.-propenyl)nitrosamine, the principal volatile nitrosamine formed in the nitrosation of spermidine or spermineJournal of Agricultural and Food Chemistry, 1975
- THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACONJournal of Food Science, 1974
- EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACONJournal of Food Science, 1974
- Effect of Sodium Ascorbate and Sodium Nitrite on Toxin Formation of Clostridium botulinum in WienersApplied Microbiology, 1974