Drabik-Markiewicz, G <br/><br/>
Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat.  [electronic resource] 

 -  Analytica chimica acta  Jan 2010 
 - 123-30 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4324 
<br/><br/><label>Standard No.: </label>10.1016/j.aca.2009.10.028  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Carcinogens--analysis<br/>Chromatography, Gas<br/>Dimethylnitrosamine--analysis<br/>Hydroxyproline--chemistry<br/>Limit of Detection<br/>Meat--analysis<br/>N-Nitrosopyrrolidine--analysis<br/>Nitrosamines--analysis<br/>Proline--chemistry<br/>Pyrrolidines--chemistry<br/>Sodium Nitrite--chemistry<br/>Temperature