N-Nitrosamine formation in fried bacon processed with liquid smoke preparations
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1986-11, Vol.34 (6), p.980-985 |
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| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
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| container_end_page | 985 |
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| container_issue | 6 |
| container_start_page | 980 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 34 |
| creator | Ikins, William G Gray, J. Ian Mandagere, Arun K Booren, Alden M Pearson, Albert M Stachiw, Michael A |
| description | |
| doi_str_mv | 10.1021/jf00072a012 |
| format | Article |
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Ian ; Mandagere, Arun K ; Booren, Alden M ; Pearson, Albert M ; Stachiw, Michael A</creator><creatorcontrib>Ikins, William G ; Gray, J. Ian ; Mandagere, Arun K ; Booren, Alden M ; Pearson, Albert M ; Stachiw, Michael A</creatorcontrib><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00072a012</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>AMINAS ; AMINE ; AMINES ; BACON ; Biological and medical sciences ; CARNE AHUMADA ; DIMETHYLNITROSAMINE ; FOOD HYGIENE ; Food industries ; FOOD TECHNOLOGY ; FRITURA ; FRITURE ; FRYING ; Fundamental and applied biological sciences. Psychology ; HIGIENE DE LOS ALIMENTOS ; HYGIENE DES ALIMENTS ; LARD DE POITRINE ; Meat and meat product industries ; NITRITE ; NITRITES ; NITRITOS ; NITROSAMINAS ; NITROSAMINE ; NITROSAMINES ; NITROSOPYRROLIDINE ; SMOKED MEATS ; TECHNOLOGIE ALIMENTAIRE ; TECNOLOGIA DE LOS ALIMENTOS ; TOCINO ; VIANDE FUMEE</subject><ispartof>Journal of agricultural and food chemistry, 1986-11, Vol.34 (6), p.980-985</ispartof><rights>1987 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a349t-733b7394babe0e1bb2fd9bbd89d82d9ac71c15323b617f26270230893336aa643</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf00072a012$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf00072a012$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,777,781,2752,27057,27905,27906,56719,56769</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7986750$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Ikins, William G</creatorcontrib><creatorcontrib>Gray, J. 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Ian</creatorcontrib><creatorcontrib>Mandagere, Arun K</creatorcontrib><creatorcontrib>Booren, Alden M</creatorcontrib><creatorcontrib>Pearson, Albert M</creatorcontrib><creatorcontrib>Stachiw, Michael A</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ikins, William G</au><au>Gray, J. Ian</au><au>Mandagere, Arun K</au><au>Booren, Alden M</au><au>Pearson, Albert M</au><au>Stachiw, Michael A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>N-Nitrosamine formation in fried bacon processed with liquid smoke preparations</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. 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| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1986-11, Vol.34 (6), p.980-985 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_crossref_primary_10_1021_jf00072a012 |
| source | ACS Publications |
| subjects | AMINAS AMINE AMINES BACON Biological and medical sciences CARNE AHUMADA DIMETHYLNITROSAMINE FOOD HYGIENE Food industries FOOD TECHNOLOGY FRITURA FRITURE FRYING Fundamental and applied biological sciences. Psychology HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS LARD DE POITRINE Meat and meat product industries NITRITE NITRITES NITRITOS NITROSAMINAS NITROSAMINE NITROSAMINES NITROSOPYRROLIDINE SMOKED MEATS TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS TOCINO VIANDE FUMEE |
| title | N-Nitrosamine formation in fried bacon processed with liquid smoke preparations |
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