Literature DB >> 4430791

Effect of additives on the formation of nitrosamines in meat curing mixtures containing spices and nitrite.

N P Sen, B Donaldson, C Charbonneau, W F Miles.   

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Year:  1974        PMID： 4430791     DOI： 10.1021/jf60196a054

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  2 in total

1.  Mortality in the Baltimore union poultry cohort: non-malignant diseases.

Authors:  Eric S Johnson; Lillian C Yau; Yi Zhou; Karan P Singh; Harrison Ndetan
Journal:  Int Arch Occup Environ Health       Date:  2009-11-10       Impact factor: 3.015

2.  Determination of dietary exposure and extraction efficiency of nitrosamine from cooked meat.

Authors:  Abu Tareq Mohammad Abdullah; Tanzir Ahmed Khan; Miskat Sharif; Reaz Mohammad Mazumdar; Mohammad Mahfuzur Rahman
Journal:  Curr Res Food Sci       Date:  2022-02-24
  2 in total

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