Effect of additives on the formation of nitrosamines in meat curing mixtures containing spices and nitrite
- 1 November 1974
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 22 (6) , 1125-1130
- https://doi.org/10.1021/jf60196a054
Abstract
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