Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of bacon
- 1 January 1976
- journal article
- research article
- Published by Elsevier in Food and Cosmetics Toxicology
- Vol. 14 (3), 167-170
- https://doi.org/10.1016/s0015-6264(76)80417-8
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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