Stability of suphadimidine during raw fermented sausage preparation: reaction of sulphadimidine with nitrite: identification of reaction products by thermospray - mass spectrometry

N. Haagsman; A. Ruiter

Stability of suphadimidine during raw fermented sausage preparation: reaction of sulphadimidine with nitrite: identification of reaction products by thermospray - mass spectrometry

N. Haagsman, A. Ruiter

extern

Research output: Contribution to journal › Article › Academic › peer-review

Original language	Undefined/Unknown
Pages (from-to)	173-175
Number of pages	3
Journal	European Food Research and Technology
Volume	210
Publication status	Published - 2000

Cite this

@article{4e753724790749d6a92d8a1b5fbab8d8,

title = "Stability of suphadimidine during raw fermented sausage preparation: reaction of sulphadimidine with nitrite: identification of reaction products by thermospray - mass spectrometry",

author = "N. Haagsman and A. Ruiter",

year = "2000",

language = "Undefined/Unknown",

volume = "210",

pages = "173--175",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer Science and Business Media Deutschland GmbH",

}

TY - JOUR

T1 - Stability of suphadimidine during raw fermented sausage preparation: reaction of sulphadimidine with nitrite: identification of reaction products by thermospray - mass spectrometry

AU - Haagsman, N.

AU - Ruiter, A.

PY - 2000

Y1 - 2000

M3 - Article

SN - 1438-2377

VL - 210

SP - 173

EP - 175

JO - European Food Research and Technology

JF - European Food Research and Technology

ER -