Dimethylnitrosamine in Chinese marine salt fish
- 31 October 1973
- journal article
- research article
- Published by Elsevier BV in Food and Cosmetics Toxicology
- Vol. 11 (5), 841-845
- https://doi.org/10.1016/0015-6264(73)90142-9
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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- The evidence for the presence of dimethylnitrosamine in meat productsFood and Cosmetics Toxicology, 1972
- Non-enzymic in vitro formation of nitrosamines by bacteria isolated from meat productsCanadian Journal of Microbiology, 1972
- Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg LevelNature, 1972
- Bacteria and the N-Nitrosation of Secondary AminesBritish Journal of Cancer, 1971
- Gas chromatographic determination and mass spectrometric confirmation of N-nitrosodimethylamine in smoke-processed marine fishJournal of Agricultural and Food Chemistry, 1971
- Formation of Nitrosamines in Nitrite-Treated FishCanadian Institute of Food Technology Journal, 1970
- Nitrosaminsynthese durch BakterienHoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1968
- Determination of nitrite and nitrate in meat productsJournal of the Science of Food and Agriculture, 1963
- The Spoilage of Fish and its Preservation by ChillingPublished by Elsevier BV ,1949