EFFECT OF PREPROCESSING PROCEDURES FOR GREEN BELLIES ON N-NITROSOPYRROLIDINE FORMATION IN BACON

被引：19

作者：

PENSABENE, JW

FIDDLER, W

MILLER, AJ

PHILLIPS, JG

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1980年 / 28卷 / 05期

关键词：

D O I：

10.1021/jf60231a029

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：966 / 970

页数：5

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