Model System Studies on N-Nitrosamine Formation in Cured Meats: The Effect of Slice Thickness
- 1 May 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (3) , 691-693
- https://doi.org/10.1111/j.1365-2621.1981.tb15326.x
Abstract
No abstract availableKeywords
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