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Volumn 657, Issue 2, 2010, Pages 123-130

Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat

Author keywords

ANOVA; GC TEA; Hydroxyproline; Meat processing; N Nitrosamines; N Nitrosodimethylamine; N Nitrosopyrrolidine; Proline; Pyrrolidine

Indexed keywords

ANTIMICROBIAL PROPERTY; CONCENTRATION OF; EXPERIMENTAL CONDITIONS; EXPERIMENTAL SETUP; LIMIT OF DETECTION; MEAT PROCESSING; MEAT PRODUCTS; MEAT SAMPLES; N-NITROSAMINES; N-NITROSODIMETHYLAMINE; PYRROLIDINES; SECONDARY AMINES; SODIUM NITRITE; THERMAL ENERGY ANALYZERS;

EID: 71249091352     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2009.10.028     Document Type: Article
Times cited : (43)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.