Methods for limiting the content of dimethylnitrosamine in Chinese marine salt fish
- 31 December 1976
- journal article
- Published by Elsevier BV in Food and Cosmetics Toxicology
- Vol. 14 (2), 95-98
- https://doi.org/10.1016/s0015-6264(76)80250-7
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
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- Bacteria and the N-Nitrosation of Secondary AminesBritish Journal of Cancer, 1971
- Formation of Nitrosamines in Nitrite-Treated FishCanadian Institute of Food Technology Journal, 1970
- Carcinogen in a Transkeian Bantu Food AdditiveNature, 1969
- Nitrosaminsynthese durch BakterienHoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1968
- Hepatic pathology in rats on low dietary levels of dimethylnitrosamine.British Journal of Cancer, 1967
- The Spoilage of Fish and its Preservation by ChillingPublished by Elsevier BV ,1949