Nitrate, nitrite, dimethylnitrosamine and n-nitrosopyrrolidine in some Chinese food products
- 1 January 1977
- journal article
- research article
- Published by Elsevier in Food and Cosmetics Toxicology
- Vol. 15 (2), 143-145
- https://doi.org/10.1016/s0015-6264(77)80321-0
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- Methods for limiting the content of dimethylnitrosamine in Chinese marine salt fishFood and Cosmetics Toxicology, 1975
- Dimethylnitrosamine in Chinese marine salt fishFood and Cosmetics Toxicology, 1973
- Bacterial Production of Di-Methyl Nitrosamine in Salted FishNature, 1973
- Nitrosopyrrolidine and Dimethylnitrosamine in BaconNature, 1973
- The evidence for the presence of dimethylnitrosamine in meat productsFood and Cosmetics Toxicology, 1972
- Gas chromatographic determination and mass spectrometric confirmation of N-nitrosodimethylamine in smoke-processed marine fishJournal of Agricultural and Food Chemistry, 1971
- Carcinogenic Nitroso CompoundsAdvances in Cancer Research, 1967
- Dimethylnitrosamine; its Hepatotoxic Effect in Sheep and its Occurrence in Toxic Batches of Herring MealNature, 1965
- Isolation and identification of a hepatotoxic factor in herring meal produced from sodium nitrite preserved herringThe Science of Nature, 1964
- Determination of nitrite and nitrate in meat productsJournal of the Science of Food and Agriculture, 1963