EFFECT OF PROCESSING ON THE AMINO-ACID-COMPOSITION AND NITROSAMINE FORMATION IN PORK BELLY ADIPOSE-TISSUE

被引：4

作者：

SPINELLIGUGGER, AM

LAKRITZ, L

WASSERMAN, AE

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1980年 / 28卷 / 02期

关键词：

D O I：

10.1021/jf60228a045

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：424 / 427

页数：4

共 21 条

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