Open AccessAnalysis of Nitrosamines in Processed Meat Products in Medan City by Liquid Chromatography-Mass Spectrometry
Author(s) -
Henni Cintya,
Jansen Silalahi,
Effendy De Lux Putra,
Rikson Siburian
Publication year - 2019
Publication title -
open access macedonian journal of medical sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 17
ISSN - 1857-9655
DOI - 10.3889/oamjms.2019.261
Subject(s) - nitrosamine , medicine , processed meat , food science , chromatography , mass spectrometry , carcinogen , ethyl ester , nitroso compounds , thiazolidine , chemistry , biochemistry , organic chemistry
Nitrosamine is a carcinogen and the maximum level in processed meat products set by WHO.
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