Phenols in smoked, cured meats: Nitrosation of phenols in liquid smokes and in smoked bacon
- 1 March 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (3), 267-276
- https://doi.org/10.1002/jsfa.2740260306
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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