Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat

Meat Science

Volumn 81, Issue 3, 2009, Pages 479-486

  Drabik Markiewicz, G ^a,b   Van den Maagdenberg, K ^a   De Mey, E ^a   Deprez, S ^a   Kowalska, T ^b   Paelinck, H ^a  

^a ODISEE UNIVERSITY COLLEGE   (Belgium)

^b UNIVERSITY OF SILESIA   (Poland)

Author keywords

GC TEA; Hydroxyproline; N Nitrosamine formation; N Nitrosopyrrolidine; Nitrite

Indexed keywords

EID: 57049105702     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.10.002     Document Type: Article

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