Lv71
3580 积分 2024-12-31 加入
Determination of multi-class polyaromatic compounds in sediments by a simple modified matrix solid phase dispersive extraction
7天前
已完结
Gas Chromatography-Mass Spectrometry: Application of New Findings in Analyzing Organochlorine Contaminants in a Candidate Food Reference Material
7天前
已完结
Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing
10个月前
已完结
Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation
10个月前
已完结
Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography–nitrogen chemiluminescence detection
10个月前
已完结
Development of a fully automated analytical platform based on static headspace‐gas chromatography‐tandem mass spectrometry for the analysis of five N‐nitrosamines in dried aquatic products of animal origin
10个月前
已完结
Nitrite and nitrate in meat processing: Functions and alternatives
10个月前
已完结
Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking
10个月前
已完结
Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages
10个月前
已完结
DietaryN-nitroso compounds and risk of colorectal cancer: a case–control study in Newfoundland and Labrador and Ontario, Canada
10个月前
已完结
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