文献
J-GLOBAL ID:201002245396128298
整理番号:10A0004956
加熱で食肉を処理する際のN-ニトロソアミン生成に対する亜硝酸ナトリウムの存在下でのプロリン,ヒドロキシプロリンまたはピロリジンの影響の評価
Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat
著者 (8件):
DRABIK-MARKIEWICZ G.
(Res. Group for Technol. and Quality of Animal Products, Catholic High School Sint-Lieven, Technol. Campus Gent, Dep. ...)
,
DRABIK-MARKIEWICZ G.
(Univ. of Silesia, Inst. of Chemistry, 9 Szkolna Street, 40-006 Katowice, POL)
,
DEJAEGHER B.
(Analytical Chemistry and Pharmaceutical Technol., Pharmaceutical Inst., Vrije Universiteit Brussel (VUB) ...)
,
DE MEY E.
(Res. Group for Technol. and Quality of Animal Products, Catholic High School Sint-Lieven, Technol. Campus Gent, Dep. ...)
,
IMPENS S.
(Res. Group for Technol. and Quality of Animal Products, Catholic High School Sint-Lieven, Technol. Campus Gent, Dep. ...)
,
KOWALSKA T.
(Univ. of Silesia, Inst. of Chemistry, 9 Szkolna Street, 40-006 Katowice, POL)
,
PAELINCK H.
(Res. Group for Technol. and Quality of Animal Products, Catholic High School Sint-Lieven, Technol. Campus Gent, Dep. ...)
,
VANDER HEYDEN Y.
(Analytical Chemistry and Pharmaceutical Technol., Pharmaceutical Inst., Vrije Universiteit Brussel (VUB) ...)
資料名:
Analytica Chimica Acta
(Analytica Chimica Acta)
巻:
657
号:
2
ページ:
123-130
発行年:
2010年01月11日
JST資料番号:
A0394A
ISSN:
0003-2670
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)