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Pure Appl. Chem., 1979, Vol. 51, No. 6, pp. 1367-1374

http://dx.doi.org/10.1351/pac197951061367

COMMISSION ON FOOD ADDITIVES

A survey of methods for the determination of non-volatile nitrosamines in foods

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  • Chandan Payal A., Remias Joseph E., Neathery James K., Liu Kunlei: Morpholine Nitrosation To Better Understand Potential Solvent Based CO2 Capture Process Reactions. Environ. Sci. Technol. 2013, 47, 5481. <http://dx.doi.org/10.1021/es4003108>
  • Wu Jingcun, Rickert William S., Masters Andrew, Joza Peter: Determination of N-nitrososarcosine in tobacco and smokeless tobacco products using isotope dilution liquid chromatography tandem mass spectrometry. Anal. Methods 2012, 4, 3448. <http://dx.doi.org/10.1039/c2ay25540e>
  • Crews Colin: The determination of N-nitrosamines in food : N-nitrosamines in food. Quality Assurance and Safety of Crops & Foods 2010, 2, 2. <http://dx.doi.org/10.1111/j.1757-837X.2010.00049.x>
  • Sen N. P., Kubacki S. J.: Review of methodologies for the determination of nonvolatile N‐nitroso compounds in foods. Food Additives and Contaminants 1987, 4, 357. <http://dx.doi.org/10.1080/02652038709373646>