Determination of volatile nitrosamines in cheese and cured meat products. Model study of a temperature- and pH-dependent artefact formation phenomenon in alkaline medium
article
Chemicals/CAS: dimethylnitrosamine, 62-75-9; Nitrosamines
Topics
TNO Identifier
230363
Source
Zeitschrift fur Lebensmittel-untersuchung und -forschung, 185(1), pp. 24-30.
Pages
24-30
Files
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