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Conference paper

Determination of free and bound volatile and non-volatile nitrosamines in nitrite cured meat products

By Herrmann, Susan Strange1,2; Duedahl-Olesen, Lene1,2; Granby, Kit1,2

From

National Food Institute, Technical University of Denmark1

Division of Food Chemistry, National Food Institute, Technical University of Denmark2

Language: English
Year: 2012
Types: Conference paper
ORCIDs: Herrmann, Susan Strange , Duedahl-Olesen, Lene and Granby, Kit
Keywords

Curing LC-MS/MS N-Nitrosamines Nitrite Processed meat

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