Isolation and identification of N-nitrosothiazolidine in fried bacon
- 1 July 1982
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 30 (4) , 757-760
- https://doi.org/10.1021/jf00112a033
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Effect of pork belly composition and nitrite level on nitrosamine formation in fried baconJournal of Agricultural and Food Chemistry, 1979
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