Occurrence of N-nitrosamino acids in cured meat products and their effect on formation of N-nitrosamines during heating
- 1 January 1978
- journal article
- research article
- Published by Elsevier in Food and Cosmetics Toxicology
- Vol. 16 (4) , 343-348
- https://doi.org/10.1016/s0015-6264(78)80005-4
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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