食品工业科技2012，Vol.33Issue(10)：353-357,5.
肉制品中亚硝胺的形成及影响因素的研究进展
Research progress of formation and effecting factors of nitrosamines in meat products
摘要
Abstract
Nitrosamines compounds are a kind of chemical carcinogens which have strong toxicities and harms,are easily generated in the particular situations of meat processing.In the paper,the structure and carcinogenicity of nitrosamines,the formation mechanism,as well as the way nitrosamines emerge hazards to health were introduced,then the studies of effecting factors and reduction measures of the formation of nitrosamines were summarized.To provide some theoretical basis for nitrosamines formation controlled in practical production.关键词
肉制品/亚硝胺/形成机理/影响因素Key words
meat product/nitrosamines/formation mechanism/effecting factors分类
轻工纺织引用本文复制引用
李欣,孔保华,马俪珍..肉制品中亚硝胺的形成及影响因素的研究进展[J].食品工业科技,2012,33(10):353-357,5.基金项目
国家自然科学基金 （）
国家公益性行业（农业）科研专项 （）
东北农业大学创新团队项目 （）
