The preferential formation of volatile N‐nitrosamines in the fat of fried bacon
- 1 November 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (11), 1025-1029
- https://doi.org/10.1002/jsfa.2740281112
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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