The determination of n-nitrosoproline in cured meats
A method is described for the determination of N-nitrosoproline (NOPRO) in cured meat products. NOPRO was extracted with ethyl acetate from a slurry of cured meat and water after the addition of ammonium sulfamate and acid. This nitrosamino acid was converted to the methyl ester and after further pu...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/28195 |