Book Reviews
- 1 August 1976
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 11 (4), 431
- https://doi.org/10.1111/j.1365-2621.1976.tb00742.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACONJournal of Food Science, 1975
- PHYSICO‐CHEMICAL CHARACTERIZATION OF NORMAL AND PSE PORCINE MUSCLE MYOGLOBINSJournal of Food Science, 1975
- THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACONJournal of Food Science, 1974
- Formation of N-nitrosopyrrolidine from pyrrolidine ring containing compounds at elevated temperaturesJournal of Agricultural and Food Chemistry, 1974
- EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACONJournal of Food Science, 1974
- Potential precursors of N-nitrosopyrrolidine in bacon and other fried foodsJournal of Agricultural and Food Chemistry, 1973
- Studies on Secondary Amines in FoodsFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1973
- Freshwater Fishes: Keys to British FormsNature, 1973
- Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg LevelNature, 1972
- New Hominid Remains and Early Artefacts from Northern Kenya: Radioisotopic Age Determinations of Lake Rudolf Artefact SiteNature, 1970