Evaluation of N-Nitrosamine Formation in Routine Potato Cooking

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Evaluation of N-Nitrosamine Formation in Routine Potato Cooking

Payman Qajarbeygi 1
Maryam Ahmadi 1 , *
Ashraf Haj Hoseini 2
Asghar Mohammad Poorasl 1
Razzagh Mahmoudi 3
Maryam Ataee 4

Authors Information

1 Department of Health and Food Safety, Qazvin University of Medical Sciences, Qazvin, IR Iran
2 Department of Food Science and Chemistry Thecnology, Danesh Mehvar Alborz Research Center, Qazvin, IR Iran
3 Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, IR Iran
4 Veterinary Medicine Faculty, Trehran University, Tehran, IR Iran
Article information
  • Biotechnology and Health Sciences: August 01, 2015, 2 (3); e29887
  • Published Online: August 24, 2015
  • Article Type: Research Article
  • Received: May 13, 2015
  • Accepted: June 19, 2015
  • DOI: 10.17795/bhs-29887

To Cite: Qajarbeygi P, Ahmadi M, Haj Hoseini A, Mohammad Poorasl A, Mahmoudi R, et al. Evaluation of N-Nitrosamine Formation in Routine Potato Cooking, Biotech Health Sci. 2015 ;2(3):e29887. doi: 10.17795/bhs-29887.

Copyright: Copyright © 0, Biotechnology and Health Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
1. Background
2. Objectives
3. Materials and Methods
4. Results
5. Discussion
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