+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Further survey of cured meat products for volatile N-nitrosamines



Further survey of cured meat products for volatile N-nitrosamines



Journal - Association of Official Analytical Chemists 57(4): 806-812



Of 80 samples of cured meat products 17 contained nitrosopyrrolidine 13 to 105, 29 had dimethylnitrosamine 2 to 35 and 9 had diethylnitrosamine 2 to 25 ng/g.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000100023

Download citation: RISBibTeXText

PMID: 4420798


Related references

Survey of cured meat products for volatile n nitrosamines comparison of 2 analytical methods. Walker, E A , M Castegnaro, L Griciute And R E Lyle (Ed ) IARC (International Agency For Research on Cancer) Scientific Publications, No 19 Environmental Aspects Of N-Nitroso Compounds Proceedings Of A Working Conference Durham, N H , Usa, Aug 22-24, 1977 Xxiv+561p Illus World Health Organization: Geneva, Switzerland ISBN 92-832-1119-7: 41-52, 1978

Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods. IARC Scientific Publications: 41-52, 1978

Determination of volatile N-nitrosamines in cured meat products. Iarc Scientific Publications 1983(45): 173-174, 1983

The analysis and occurrence of volatile nitrosamines in cured meat products. 1975

Analysis of volatile nitrosamines in bacon Cured meat products. Thin layer chromatography: quantitative environmental and clinical applications edited by Joseph C Touchstone Dexter Rogers: 308, 1980

Volatile nitrosamines in various cured meat products: effect of cooking and recent trends. Journal of Agricultural and Food Chemistry 27(6): 1354-1357, 1979

Determination of volatile nitrosamines in cheese and cured meat products. Model study of a temperature- and pH-dependent artefact formation phenomenon in alkaline medium. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 185(1): 24-30, 1987

Determination of eight volatile nitrosamines in thirty cured meat products with capillary gas chromatography-high-resolution mass spectrometry: the presence of nitrosodiethylamine and the absence of nitrosopyrrolidine. Iarc Scientific Publications 1976(14): 321-331, 1976

Determination of 8 volatile nitrosamines in 30 cured meat products with capillary gas chromatography high resolution mass spectrometry the presence of nitroso di ethylamine and the absence of nitroso pyrrolidine. Walker, E A , P Bogovski And L Griciute (Ed ) IARC (International Agency For Research on Cancer) Scientific Publications, No 14 Environmental N-Nitroso Compounds Analysis And Formation Conference Tallinn, Estonian Ssr, Ussr, Oct 1-3, 1975 Xviii+512p Illus IARC Lyon, France (Dist By World Health Organization, Geneva, Switzerland ) 321-331, 1976

N-Nitrosodibutylamine and other volatile nitrosamines in cured meat packaged in rubber nettings. Journal of Food Science 58(1): 47-48, 1993

Nitrosamines in cured meat products. Iarc Scientific Publications 1976(14): 333-342, 1976

Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark. Food and Chemical Toxicology 80: 137-143, 2015

Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment. Food Control 48: 163-169, 2015

Nitrosamines in some Egyptian cured meat products. Fleischwirtschaft 62(10): 1337-1339, 1982

Meat and meat products--mass spectrometric determination of volatile N-nitrosamines. Iarc Scientific Publications 1978(18): 151-161, 1978