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FOR DISCUSSION TO THE QUESTION ON THE DEFINITION N-NITROSAMINES IN FOOD PRODUCTSO.S. Zulfigarov, V.V. Yurchenko, N.V. Kashirina, N.A. Stadnichuk The article discusses the analysis of foods for N-nitrosamines and the data on N-nitrosamines content of various food products. As a way of increasing efficiency and objectivity of nitrosamines monitoring, it is offered to control the content of their precursors — amines, nitrosating agents, catalysts and inhibitors. |