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KMID : 0380619820140020184
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Korean Journal of Food Science and Technology
1982 Volume.14 No. 2 p.184 ~ p.186
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Determination of Volatile Nitrosamines from Fermented Anchoby Sauce
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Abstract
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An attempt to detect and determine volatile nitrosamines from fermented anchoby sauce was made by use of GC-TEA. Nitrates and nitrites content mere also determined by standard AOAC method. The results showed that only very low level of dimethylnitrosamine (less than 1 ppb) was detected. The nitrates and nitrites content were also very low.
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