Conditions and chemical reaction mechanisms by which nitrosamines may be formed in biological products with reference to their possible occurrence in food products
- 1 March 1971
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 145 (3), 133-142
- https://doi.org/10.1007/bf01839621
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- 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
- Quantitative colorimetrische Bestimmung organischer N-Nitroso-Verbindungen durch photochemische Spaltung der NitrosaminbindungAnalytical and Bioanalytical Chemistry, 1964
- Anfärbemethoden und Dünnschicht-Chromatographie von organischen N-NitrosoverbindungenAnalytical and Bioanalytical Chemistry, 1964
- A Sensitive Colour Reaction for Nitrosamines on Thin-layer ChromatogramsNature, 1964
- Isolation and identification of a hepatotoxic factor in herring meal produced from sodium nitrite preserved herringThe Science of Nature, 1964
- Identifizierung und quantitative Bestimmung einzelner primärer und sekundärer Amine aus Gemischen als 4′ ‐Nitro‐azobenzol‐carbonsäure‐(4)‐amideEuropean Journal of Inorganic Chemistry, 1964
- The Production of Malignant Primary Hepatic Tumours in the Rat by Feeding DimethylnitrosamineBritish Journal of Cancer, 1956
- Spectrophotometric Method for Determination of HydrazineAnalytical Chemistry, 1952
- Die Biogenen AminePublished by Springer Science and Business Media LLC ,1924