Literature DB >> 566595

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon.

J S Lee, L M Libbey, R A Scanlan, D D Bills.   

Abstract

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Year:  1978        PMID： 566595     DOI： 10.1007/bf01685834

Source DB:  PubMed          Journal:  Bull Environ Contam Toxicol        ISSN： 0007-4861            Impact factor:   2.151


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  4 in total

1.  Trace analysis of 3-hydroxy-1-nitrosopyrrolidine, a non-volatile N-nitrosamine, by combined gas chromatographic-mass spectrometric method.

Authors:  N P Sen; W F Miles; S Seaman; J F Lawrence
Journal:  J Chromatogr       Date:  1976-11-17

2.  Mass spectrometric quantification of traces of volatile N-nitrosamines in meat products.

Authors:  R W Stephany; J Freudenthal; E Egmond; L G Gramberg; P L Schuller
Journal:  J Agric Food Chem       Date:  1976 May-Jun       Impact factor: 5.279

3.  The preparation and properties of some nitrosamino acids.

Authors:  W Lijinsky; L Keefer; J Loo
Journal:  Tetrahedron       Date:  1970-11       Impact factor: 2.457

4.  Trace analysis of volatile N-nitroso compounds by combined gas chromatography and thermal energy analysis.

Authors:  D H Fine; D P Rounbehler
Journal:  J Chromatogr       Date:  1975-06-18
  4 in total

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