Concepedia

The effect of baking of various kinds of raw meat from different animal species and meat with functional additives on nitrosamine contamination level

R. Rywotycki

Food Chemistry · 2006 · 40 citations · 11 references

DOI

Concepts

References

11

Plant-environment interactions

Gregory O. Edmeades · Field Crops Research · 1995 · 434 citations

Mycotoxic Fungi, Mycotoxins, Mycotoxicoses.

Clark T. Rogerson, T. D. Wyllie, L. G. Morehouse · Brittonia · 1978 · 165 citations

, , +12

N‐nitrosamines in foods

Richard A. Scanlan, Phillip Issenberg · C R C Critical Reviews in Food Technology · 1975 · 99 citations

, , +6

The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork ham

R. Rywotycki · Meat Science · 2002 · 64 citations

, , +14

Proteolytic degradation of connectin, a high molecular weight myofibrillar protein, during heating of meat

N. King, Lyndon B. Kurth, WR Shorthose · Meat Science · 1981 · 32 citations

, , +14