Possible breakdown of volatile N-nitrosamines by enzymatic and/or microbiological agents in Swiss raw sausage

Autor:	E, Hauser, H J, Heiz
Rok vydání:	1978
Předmět:	Meat Products Biodegradation Environmental Chromatography Gas Meat Nitrosamines Time Factors Swine Food Microbiology Animals Cattle Mass Spectrometry Switzerland
Zdroj:	IARC scientific publications. (19)
Popis:	The degradation trends of 4 added nitrosamines (NDMA, NDEA, NPIP and NPYR) in Italian type salami have been investigated. All of the added NA's were partly degraded during the ripening period of the sausages (29 days); the aliphatic ones were less stable than the heterocyclic.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::27002d1184e51d7735a4e51da6917273 https://pubmed.ncbi.nlm.nih.gov/567175 Zobrazit plný text záznamu