The Development of Free Proline During the Storage of Green Pork Bellies
- 1 April 1977
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 10 (2), 97-99
- https://doi.org/10.1016/s0315-5463(77)73465-0
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Formation of N-Nitrosohydroxypyrrolidine in Model and Cured Meat SystemsCanadian Institute of Food Science and Technology Journal, 1977
- Distribution of some volatile nitrosamines in cooked baconJournal of the Science of Food and Agriculture, 1976
- THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACONJournal of Food Science, 1974
- Potential precursors of N-nitrosopyrrolidine in bacon and other fried foodsJournal of Agricultural and Food Chemistry, 1973
- The determination of steam-volatile N-nitrosamines in foodstuffs by formation of electron-capturing derivatives from electrochemically derived aminesThe Analyst, 1972
- Conditions and chemical reaction mechanisms by which nitrosamines may be formed in biological products with reference to their possible occurrence in food productsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1971
- Free amino acids in porcine muscle aged one or eight daysJournal of Agricultural and Food Chemistry, 1969
- Hydrolysis of calf skin tropocollagen by pepsin, Trypsin, chymotrypsin, and elastaseJournal of Agricultural and Food Chemistry, 1969
- Organotrope carcinogene Wirkungen bei 65 verschiedenen N-Nitroso-Verbindungen an BD-RattenZeitschrift für Krebsforschung und Klinische Onkologie, 1967
- Effect of Different Essential Amino Acid Deficiencies on Amino Acid Pools in RatsJournal of Nutrition, 1966