Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark
نویسندگان
چکیده
منابع مشابه
N-nitrosamines in processed meat products
A sensitive, selective and generic method has been developed for the simultaneous determination of the contents ( g kg−1 range) of both volatile nitrosamines (VNA) and non-volatile nitrosamines (NVNA) in processed meat products. The extraction procedure only requires basic laboratory equipment and a small volume of organic solvent. Separation and quantification were performed by the developed L...
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ژورنال
عنوان ژورنال: Food and Chemical Toxicology
سال: 2015
ISSN: 0278-6915
DOI: 10.1016/j.fct.2015.03.008