N-Nitrosamine formation in fried bacon processed with liquid smoke preparations
- 1 November 1986
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 34 (6) , 980-985
- https://doi.org/10.1021/jf00072a012
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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