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	1.	Impact of cadaverine in volatile N-nitrosamine formation during the heating of a lean meat model. [electronic resource] by De Mey, E Drabik-Markiewicz, G Peeters, C Derdelinckx, G Paelinck, H Impens, S Producer: 20100518 In: Communications in agricultural and applied biological sciences vol. 74 Availability: No items available. Save to lists Add to cart (remove)
	2.	Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat. [electronic resource] by Drabik-Markiewicz, G Dejaegher, B De Mey, E Kowalska, T Paelinck, H Vander Heyden, Y Producer: 20140913 In: Food chemistry vol. 126 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat. [electronic resource] by Drabik-Markiewicz, G Van den Maagdenberg, K De Mey, E Deprez, S Kowalska, T Paelinck, H Producer: 20141223 In: Meat science vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	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] by Drabik-Markiewicz, G Dejaegher, B De Mey, E Impens, S Kowalska, T Paelinck, H Vander Heyden, Y Producer: 20100217 In: Analytica chimica acta vol. 657 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)