Use of vacuum distillation and gas chromatography-mass spectrometry for determination of low levels of volatile nitrosamines in meat products.
D000818:Animals; D002273:Carcinogens / Q000032:analysis; D002849:Chromatography, Gas; D013058:Mass Spectrometry; D008460:Meat / Q000032:analysis*; D008722:Methods; D009602:Nitrosamines / Q000032:analysis*; D011312:Pressure; D013552:Swine; D014835:Volatilization
D002273:Carcinogens; D009602:Nitrosamines