한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제11권4호
- /
- Pages.452-459
- /
- 1998
- /
- 1225-4339(pISSN)
- /
- 2287-4992(eISSN)
염건조기(굴비)의 가공조건이 n-Nitrosamine(NA)의 생성에 미치는 영향 -2보. 염건조기의 가공 및 저장중 NA의 변화-
The Effect of Processing Condition of the Salted and Dried Yellow Corvenia (Gulbi) on n-Nitrosamine(NA) Formation during Its Processing 2. Changes of NA in Salted and Dried Yellow Corvenia during Its Processing and Storage
초록
In 7 kinds of Gulbi purchansed from Yosu, Sunchon and Chinju, N-nitrosamine (NA) such as N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA) and N-nitrosodipropylamine(NDPA), were detected and their content was 2.8∼78.3