The possible role of lipid pseudonitrosites in nitrosamine formation in fried bacon
- 1 January 1979
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 168 (3), 177-180
- https://doi.org/10.1007/bf01123167
Abstract
No abstract availableKeywords
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