S-sulfonate determination and formation in meat products

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 1, 2001, Pages 423-429

  Belen Garcia Alonso M ^a   Pena Egido, Jesús ^a   García Moreno, Concepción ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Cyanide; Dithiothreitol (DTT); Meat; S Sulfonates; Sulfites

Indexed keywords

CYANIDE; CYSTINE; DITHIOTHREITOL; SULFITE; SULFONIC ACID DERIVATIVE;

ARTICLE; ELECTROCHEMICAL DETECTION; FOOD; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; REPRODUCIBILITY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CYANIDES; DITHIOTHREITOL; MEAT PRODUCTS; POULTRY PRODUCTS; REPRODUCIBILITY OF RESULTS; SULFITES; SULFONIC ACIDS;

GALLUS GALLUS;

EID: 17744381951     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0002847     Document Type: Article

References (4)

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4. Taylor, S. L.; Higley, N. A.; Bush, R. K. Sulfites in foods: uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity and hypersensitivity. Adv. Food Res. 1986, 30, 1-75.