2. Academic Validation
  3. Occurrence of N-nitrosamino acids in cured meat products and their efffect on formation of N-nitrosamines during heating

Occurrence of N-nitrosamino acids in cured meat products and their efffect on formation of N-nitrosamines during heating

  • Food Cosmet Toxicol. 1978 Aug;16(4):343-8. doi: 10.1016/s0015-6264(78)80005-4.
C Janzowski,  G Eisenbrand,  R Preussmann
PMID: 568586 DOI: 10.1016/s0015-6264(78)80005-4
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