Incidence of some non-volatile N-nitroso compounds in cured meats.

Tricker, A R; Perkins, M J; Massey, R C; Bishop, C; Key, P E; McWeeny, D J

Tricker, A R; Perkins, M J; Massey, R C; Bishop, C; Key, P E; McWeeny, D J.

Food Addit Contam ; 1(3): 245-52, 1984.

Article in En | MEDLINE | ID: mdl-6537349

Subject(s)

Meat Products/analysis; Meat/analysis; Nitroso Compounds/analysis; Animals; Cattle; Chromatography, Gas; Chromatography, High Pressure Liquid; Food Analysis; Sheep; Swine; Thiazoles/analysis; Thiazolidines; Volatilization

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Collection: 01-internacional Database: MEDLINE Main subject: Meat / Meat Products / Nitroso Compounds Type of study: Incidence_studies / Risk_factors_studies Limits: Animals Language: En Journal: Food Addit Contam Journal subject: CIENCIAS DA NUTRICAO Year: 1984 Type: Article

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