Literature DB >> 563489

The preferential formation of volatile N-nitrosamines in the fat of fried bacon.

D S Mottram, R L Patterson, R A Edwards, T A Gough.   

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Year:  1977        PMID： 563489     DOI： 10.1002/jsfa.2740281112

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  2 in total

1.  Distribution of Seven N-Nitrosamines in Food.

Authors:  Jong-Eun Park; Jung-Eun Seo; Jee-Yeon Lee; Hoonjeong Kwon
Journal:  Toxicol Res       Date:  2015-09

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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