Nitrate, nitrite, dimethylnitrosamine and n-nitrosopyrrolidine in some Chinese food products

Food and Cosmetics Toxicology

Volumn 15, Issue 2, 1977, Pages 143-145

  Fong, Y Y ^a   Chan, W C ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

DIMETHYLNITROSAMINE; N NITROSOPYRROLIDINE; NITRATE; NITRITE;

FISH; FOOD; FOOD CONTAMINATION; FOOD CONTROL; MEAT; OYSTER; SHRIMP; THEORETICAL STUDY;

CHINA; DIMETHYLNITROSAMINE; FOOD ANALYSIS; NITRATES; NITRITES; NITROSAMINES; NITROSO COMPOUNDS; PYRROLIDINES;

EID: 0017348464     PISSN: 00156264     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0015-6264(77)80321-0     Document Type: Article

References (16)

1. Some toxic properties of dimethylnitrosamine
2. Isolation and identification of a hepatotoxic factor in herring meal produced from sodium nitrite preserved herring
3. Gas Chromatographic determina-tion and mass spectrometric confirmation of N-nitroso-dimethylamine in smoke-processed marine fish
4. Determination of nitrite and nitrate in meat products
5. Dimethylnitrosamine in Chinese marine salt fish
6. Bacterial production of di-methyl nitrosamine in salted fish
7. Methods for limiting the content of dimethylnitrosamine in Chinese marine salt fish
8. Carcinogenic nitroso compounds
9. Nitrate, nitrite, and dimethylnitrosamine in cured meat products
10. Dimethylnitrosamine; its hepatotoxic effect in sheep and its occurrence in toxic batches of herring meal
11. The evidence for the presence of dimethyl-nitrosamine in meat products
12. Nitrosopyrrolidine and dimethylnitrosamine in bacon
13. Formation of nitrosamines in nitrite-treated fish
14. Hepatic pathology in rats on low delivery levels of dimethylnitro-samine
15. Dimethylnitrosamine in frank-furters