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A General Method for Detecting Nitrosamide Formation in the In Vitro Metabolism of Nitrosamines by Cytochrome P450s
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Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

Christina E Adamsen1, Jens K S Møller, Kristoffer Laursen

  • 1Food Chemistry, Department of Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, 4th. DK-1958 Frederiksberg C, Denmark.

Meat Science
|November 9, 2011
PubMed

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