Influence of ascorbic acid and ph on the formation of n-nitrosodimethylamine in cured pork containing added dimethylamine
- 1 January 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (1) , 47-53
- https://doi.org/10.1002/jsfa.2740260107
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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