Literature DB >> 5167436

Use of vacuum distillation and gas chromatography-mass spectrometry for determination of low levels of volatile nitrosamines in meat products.

G M Telling, T A Bryce, J Althorpe.   

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Year:  1971        PMID： 5167436     DOI： 10.1021/jf60177a011

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


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  1 in total

1.  The in vivo formation of N-nitrosamines in the rat bladder and their subsequent absorption.

Authors:  G Hawksworth; M J Hill
Journal:  Br J Cancer       Date:  1974-05       Impact factor: 7.640
  1 in total

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