Application of liquid chromatography‐atmospheric pressure chemical ionization mass spectrometry and tandem mass spectrometry to the determination of volatile nitrosamines in dry sausages

Food Additives and Contaminants

Volumn 15, Issue 3, 1998, Pages 270-279

  Eerola, Susanna ^a   Otegui, Iciar ^b   Saari, Leena ^a   Rizzo, Aldo ^a  

^a NATL VET AND FOOD RES INSTITUTE   (Finland)

^b UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Dry sausages; HPLC APCI MS; Volatile nitrosamines

Indexed keywords

N NITROSOPYRROLIDINE; NITROSAMINE;

ARTICLE; FERMENTATION; FOOD ANALYSIS; FOOD PRESERVATION; ION MONITORING; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT; PRIORITY JOURNAL; TANDEM MASS SPECTROMETRY;

EID: 0031916072     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652039809374641     Document Type: Article

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