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Nitrosamines in Cigarette Smoke Condensate

Nature volume 244, pages 237–238 (1973)Cite this article

Abstract

THE toxicity of many N-nitrosamines has led to wide interest in their occurrence in foods such as cured meat products and smoked fish.

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References

  1. Rhoades, J. W., and Johnson, D. E., Nature, 236, 307 (1972).

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  2. Rhoades, J. W., and Johnson, D. E., J. Chromatog. Sci., 8, 616 (1970).

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Authors and Affiliations

  1. Physico-Chemical Measurements Unit, Atomic Weapons Research Establishment, Aldermaston, Reading, RG7 4PR

    ANDREW MCCORMICK & MICHAEL J. NICHOLSON

  2. Group Research and Development Centre, British-American Tobacco Co. Ltd, Regent's Park Road, Southampton, SO9 1PE

    MICHAEL A. BAYLIS & JOHN G. UNDERWOOD

Authors
  1. ANDREW MCCORMICK
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  2. MICHAEL J. NICHOLSON
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  3. MICHAEL A. BAYLIS
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  4. JOHN G. UNDERWOOD
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MCCORMICK, A., NICHOLSON, M., BAYLIS, M. et al. Nitrosamines in Cigarette Smoke Condensate. Nature 244, 237–238 (1973). https://doi.org/10.1038/244237a0

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