한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
- 제11권1호
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- Pages.1-5
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- 1996
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
가열에 위한 식육 및 식육제품 중 니트로사민이 생성량 변화
Change of N-nitrosamine Contents in Meat and Meat Products by Cooking Condition
초록
This study is performed to identify the contents of nitrosamine in meat (beef, pork) and meat product (ham, bacon, sausage) by gas chromatograph-thermal energy analyzer. The author also determained the formation of nitrosamine in these products when they were cooked in frying pan at 21