Effects of seasons and parts on volatile N-nitrosamines and their exposure and risk assessment in raw chicken and duck meats

Li, KX; Wang, R; Wang, XX; Sun, CX; Li, Q

Sun, CX; Li, Q (通讯作者)，Beijing Forestry Univ, Coll Sci, Dept Chem, 35 Qinghua East Rd, Beijing 100083, Peoples R China.;Sun, CX; Li, Q (通讯作者)，Beijing Forestry Univ, Beijing Key Lab Forest Food Proc & Safety, 35 Qinghua East Rd, Beijing 100083, Peoples R China.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (5): 1831

Abstract

The N-nitrosamine (NA) concentrations and types in raw chicken and duck meats of different parts and seasons were estimated by headspace solid-phase m......

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