Chemistry and Biology of N-Nitroso Compounds

Discover the intricate world of N-nitroso compounds in "Chemistry and Biology of N-Nitroso Compounds" by William Lijinsky, published by Cambridge University Press in 2011. This comprehensive volume delves into the carcinogenic properties of these compounds, which are prevalent in various everyday items such as smoked foods, cured meats, and fish treated with nitrates. Additionally, N-nitroso compounds are produced in certain industrial processes and can be found in cosmetics, tobacco, and tobacco smoke. Spanning 482 pages, this book offers valuable insights into the chemistry and biology of these significant compounds, making it an essential read for researchers and professionals in the fields of chemistry, biology, and public health. Enhance your understanding of the implications of N-nitroso compounds with this informative and well-researched resource.