Kubacki S J, Havery D C, Fazio T
Institute of the Fermentation Industry, Department of Food Analysis, Warszawa, Poland.
Food Addit Contam. 1989 Jan-Mar;6(1):29-33. doi: 10.1080/02652038909373736.
A survey of Polish malt and beer for volatile N-nitrosamines has been conducted. N-Nitrosodimethylamine was found in malt at levels ranging from 0.2 to 3.6 micrograms/kg (average 1.5 micrograms/kg) and in beer at levels up to 0.3 microgram/kg (average 0.2 micrograms/kg). The use of indirect malt dryers is credited with the low levels of N-nitrosamines found.
