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KMID : 1007520050140010168
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Food Science and Biotechnology
2005 Volume.14 No. 1 p.168 ~ p.170
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Influence of Curing and Heating on Formation of N-Nitrosamines from Biogenic Amines in Food Model System using Korean Traditional Fermented Fish Product
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Mah Jae-Hyung
Yoon Mi-Young
Cha Gyu-Suk
Byun Myung-Woo
Hwang Han-Joon
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Abstract
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KEYWORD
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biogenic amines, N-nitrosamine, myeolchi-jeot, Korean salted and fermented anchovy, GC-TEA
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