Inhibition of N‐Nitrosopyrrolidine in Dry Cured Bacon by α‐Tocopherol‐Coated Salt Systems
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5), 1598-1602
- https://doi.org/10.1111/j.1365-2621.1982.tb04991.x
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
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