VOLATILE NITROSAMINES IN SALT-PRESERVED FISH BEFORE AND AFTER COOKING

被引：43

作者：

HUANG, DP ^{[1
]}

HO, JHC ^{[1
]}

WEBB, KS ^{[1
]}

WOOD, BJ ^{[1
]}

GOUGH, TA ^{[1
]}

机构：

[1] LAB GOVT CHEM,LONDON SE1 9NQ,ENGLAND

来源：

FOOD AND COSMETICS TOXICOLOGY | 1981年 / 19卷 / 02期

关键词：

D O I：

10.1016/0015-6264(81)90353-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：167 / 171

页数：5

共 25 条

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