R. Massey, C. Crews, M. Dennis
1985
Citations
0
Influential Citations
17
Citations
Journal
Analytica Chimica Acta
Abstract
Abstract The new N-nitroso compound identified in smoked bacon is 2-(hydroxymethyl)-3-nitrosothiazolidine-4-carboxylic acid. Identification was based on comparison of data from liquid chromatography, capillary gas chromatography and mass spectrometry with those for the authentic compound, the synthesis of which is described.