The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 11 Issue 4
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- Pages.452-459
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- 1998
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
The Effect of Processing Condition of the Salted and Dried Yellow Corvenia (Gulbi) on n-Nitrosamine(NA) Formation during Its Processing 2. Changes of NA in Salted and Dried Yellow Corvenia during Its Processing and Storage
염건조기(굴비)의 가공조건이 n-Nitrosamine(NA)의 생성에 미치는 영향 -2보. 염건조기의 가공 및 저장중 NA의 변화-
Abstract
In 7 kinds of Gulbi purchansed from Yosu, Sunchon and Chinju, N-nitrosamine (NA) such as N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA) and N-nitrosodipropylamine(NDPA), were detected and their content was 2.8∼78.3