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The influence of pH on the mutagenicity in yeast of N-methylnitrosamides and nitrous acid

✍ Scribed by F. K. Zimmermann; R. Schwaier; U. V. Laer

Publisher
Springer
Year
1965
Tongue
English
Weight
287 KB
Volume
97
Category
Article
ISSN
1617-4615

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## Abstract Under laboratory conditions simulating normal bacon curing, the conversion to N‐nitrosodimethylamine (NDMA) of dimethylamine (DMA) added to pork, was 0.1%. Addition of sodium ascorbate to the brine was shown to suppress NDMA formation from added DMA in this simulated curing system and i