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
and
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.

Abstract
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
Acknowledgements
Footnotes
References
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