Effect of preprocessing procedures for green bellies on N-nitrosopyrrolidine formation in bacon
- 1 May 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (5), 966-970
- https://doi.org/10.1021/jf60231a029
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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