title: [Content of N-nitrosamines in Soviet food products].
abstract: The author presents the results of the analysis of N-nitrosamine (NA) content in animal and vegetable products from various regions of the country. The causes of NA formation from their precursors during technological treatment and possible ways of its prevention have been discussed.
authors.forename: G F
authors.initials: GF
authors.lastname: Zhukova
mesh_terms: D000818:Animals; D001628:Beverages / Q000032:analysis; D003611:Dairy Products / Q000032:analysis; D002523:Edible Grain / Q000032:analysis; D005396:Fish Products / Q000032:analysis; D005399:Fishes; D005504:Food Analysis / Q000379:methods; D008461:Meat Products / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis*; D014586:USSR; D014675:Vegetables / Q000032:analysis
chemical_list: D009602:Nitrosamines
vernacular_title: Soderzhanie N-nitrozaminov v otechestvennykh pishchevykh produktakh.