A model system for the formation of N‐nitrosopyrrolidine in grilled or fried bacon
- 1 February 1978
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 13 (1), 55-69
- https://doi.org/10.1111/j.1365-2621.1978.tb00776.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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